Montpelier butter with roast hake steak

1. 1

   To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry.

2. 2

   Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil.

3. 3

   Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set.

4. 4

   To make the hake, preheat the oven to 220C/200C Fan/Gas 6.

5. 5

   Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes.

6. 6

   Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened.

7. 7

   Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted.

8. 8

   Serve the fish on a bed of the spinach.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.