Lightly Cured Hake on Black Kale with Clam, Caper and Butter Sauce

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp curry powder
• 4 x 150-200g/5½-7oz hake
• 1 tbsp rapeseed oil
• 25g/1oz butter
• 48 clams
• 175ml/6fl oz dry white wine
• 2 tbsp double cream
• 200g/7oz butter
• 1 lemon, juice only
• 2 tbsp baby capers
• 1 tbsp chopped chives
• 1 head black kale (cavolo nero
• 25g/1oz butter
• pinch grated nutmeg
• pinch salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the sugar, salt and curry powder. Rub over the hake fillets, cover and refrigerate for 30 minutes.

2. Meanwhile, put the clams in a large pan with the dry white wine. Cover and steam over high heat for 3 to 5 minutes, until opened. Discard any clams that stay shut.

3. Lift the clams out and remove most from their shells, keeping a few in the shell for garnish. Strain the cooking liquid through muslin and set aside.

4. Remove the thick stalks from the black kale and shred the leaves. Blanch in a pan of boiling water for 2 minutes, then drain well.

5. Melt 25g/1oz butter in a pan over medium heat. Add the kale, grated nutmeg and a pinch of salt, and cook for 4 to 5 minutes until tender. Keep warm.

6. Rinse the hake and pat dry. Heat the rapeseed oil in a non-stick pan over medium-high heat. Add the hake skin-side down and cook for 3 to 4 minutes, then turn and cook 2 minutes more, until it reaches 145°F (63°C) in the thickest part and flakes easily.

7. For the sauce, boil the reserved clam liquid in a clean pan until reduced by half. Reduce heat, whisk in the double cream, then gradually whisk in the 200g/7oz butter in small cubes.

8. Stir in the lemon juice, baby capers, shelled clams and chopped chives. Keep warm over very low heat without boiling.

9. Melt the remaining 25g/1oz butter in a small pan and use it to glaze the hake as it finishes. Serve the hake on the kale with the clams and sauce spooned around, garnished with the reserved clams in shells.