If you are ordering from the EU please visit www.sousvidetools.com/eu/

Butter Poached Hake, Spiced Red Lentils and Roast Lobster Oil | Recipe by sousvidetools.com

Butter Poached Hake, Spiced Red Lentils and Roast Lobster Oil

Butter Poached Hake, Spiced Red Lentils and Roast Lobster Oil Recipes Butter, Poached ,Hake, Spiced, Red Lentils , Lobster, Oil, middle eastern , fish , saffron , english / french / morrocan / spanish / mediteranean
  • COOK TIME: 20 Minutes
  • PREP TIME: 1 Hour 30 Minutes
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

  • 4 x 220g hake portions
  • 1 pinch of saffron
  • ½ lemon zest
  • 50g butter
  • 250g red lentils
  • 100g small diced root vegetables (onions, carrots, celery)
  • 1 tbsp. harissa paste
  • 300ml of chicken stock
  • 1 tsp chopped dill
  • 25ml Noilly prat or vermouth
  • Lemon juice
  •  500g roasted lobster shells
  • 300mls light olive oil
  • Zest of 2 lemons
  • 2 tbsp. roasted fennel seeds
  • 2 tbsp. diced chorizo
  • Salt and pepper to taste

Method

  1. Season the hake with salt and pepper place into a pouch. Add the 50g butter and saffron then seal. Cook in a preheated water bath at 55C for 20 minutes. Carefully take from the pouch when ready to serve
  2. For the spiced lentils, sauté the diced vegetables in a medium sized pot on a moderate heat. Add the lentils and harissa and continue to cook for 2 minutes. Deglaze with vermouth and add the chicken stock. Cook the lentils until tender. Finish with dill and lemon juice and season to taste
  3. To make the roast lobster oil, place the roasted lobster bones, lemon zest, fennel, chorizo, and oil in a Kilner jar. Place in a preheated water bath at 68c for 3 hours.
  4. To serve place the hake on a bed of cooked lentil and drizzle with a little lobster oil seasoned with a squeeze of lemon juice and salt.
Back to Recipes

Cancel