Pan fried hake, sorrel butter sauce, grilled asparagus with gremolata

Pan fry the hake supremes in a little oil and then baste with butter. Allow to rest before serving.

Cook and dress the asparagus with gremolata.

Plate the Hake with asparagus, finish with the butter & sorrel sauce, micro red chard and cracked black pepper.

Place the parsley and garlic into a food blender and pulse until chopped, then add the juice and zest from 1 lemon and pour in the oil a little at a time. Finish with black pepper and sea salt.

Place the white wine, vinegar and sliced shallot into a saucepan and reduce until you have approximately 2 tablespoons of liquid left.

Whisk in the diced butter a little at a time then pass the sauce through a fine sieve into a clean pan.

Finely slice the sorrel and add to the sauce.

Season with fresh ground black pepper. (Keep warm).