Hake with Anchovy Butter, Olives and Caper Berries
Makes enough for: 2 people
Ingredients
- salt to season
- 2 hake fillets
- 15 g butter
- 1 shallot, sliced
- 1 clove garlic, crushed
- 10 olives, depipped
- 10 caper berries
- 10 g anchovy butter
Method
- salt the skin of the hake
- heat the butter in a frying pan and sauté the shallot and the garlic
- place the hake in the pan skin side down
- when cooked turn, and add the olives and caper berries
- serve with the anchovy butter