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Montpelier butter with roast hake steak
Fruit and vegetables
25g/1oz fresh
spinach
25g/1oz
rocket
25g/1oz fresh flatleaf parsley, chervil,
tarragon
or chives
25g/1oz
shallots
, finely chopped
3 small
gherkins
, roughly chopped
2
garlic
cloves, roughly chopped
25g/1oz
spinach
, to serve (optional)
Tins, packets and jars
1 tsp
capers
6
anchovies
Cooking ingredients
½ tsp
salt
freshly ground
black pepper
85ml/2¾fl oz
olive oil
2 tbsp olive
oil
Dairy, eggs and chilled
1 free-range
egg yolk
2 hard-boiled free-range
egg yolks
100g/3½oz unsalted
butter
, at room temperature
Meat, fish and poultry
2 x 250g/9oz
hake
steaks on the bone, cut into a round
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