Dinner

Pan-Seared Hake en Papillote with Saffron Beurre Blanc, Charred Spring Onions & Crispy Jamón

Name: Pan-Seared Hake en Papillote with Saffron Beurre Blanc, Charred Spring Onions & Crispy Jamón
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 hake fillets (6 oz each), skin-on; 4 spring onions, cut into 2-inch batons; 1/4 cup dry white wine; 1 tsp saffron threads; 2 tbsp whole milk; 4 oz cold butter, cubed; Sea salt & white pepper; 2 oz jamón ibérico, thinly sliced; 1 lemon, halved; 2 tbsp extra-virgin olive oil; 1 tsp fleur de sel; Fresh chervil for garnish

Thick hake fillets are sealed in parchment with spring onions, white wine, and saffron threads, then steamed until the flesh is silky and fragrant. The parcel is opened tableside, and the captured juices are whisked with cold butter into a velvety saffron beurre blanc, finished with crispy jamón ibérico shards and charred lemon oil.

796cal 39gprotein 9gcarbs 67gfat 12min prep 18min cook 2serves

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