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Hake with button mushrooms and vinegar
Fruit and vegetables
1 tbsp fresh
thyme
leaves
2 tbsp chopped
celery
leaves, plus extra for garnish
1
onion
, peeled and finely diced
1
garlic
clove, grated
300g/10½oz button
mushrooms
, washed, sliced
20g/¾oz dried
mushrooms
1
celery
root (the end of a bunch of
celery
), cleaned, trimmed, stringy bits removed, cut in half through the root
½ tsp fresh
thyme
leaves
Tins, packets and jars
3-4 tbsp
plain flour
, for dusting
Cooking ingredients
pinch
sea salt
flakes
1 tbsp
vegetable oil
splash malt
vinegar
1 tbsp
demerara sugar
pinch
salt
pinch
sea salt
flakes
30g/1¼oz toasted
hazelnuts
, to serve
Dairy, eggs and chilled
50g/1¾oz
butter
25g/1oz
butter
150ml/5fl oz
double cream
1 tbsp Greek
yoghurt
75g/2¾oz
butter
Meat, fish and poultry
2 x 200g/7oz slices of
hake
, cut through the bone (alternatively use thick
hake
fillets)
Other
75ml/2¾fl oz
dry sherry
Back to recipe
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