Hake with Purple Cauliflower, Sprouts, King Prawns, Seafood, and Roasted Parsnip Purée is a dish that masterfully balances land and sea, delivering a refined yet comforting culinary experience. Each element is carefully prepared to highlight its natural flavors while complementing the others, resulting in a dish that is both visually stunning and deeply satisfying.
At the heart of the plate is a beautifully seared hake fillet, its skin crisped to perfection while the flesh remains tender, flaky, and delicately sweet. The hake’s mild flavor provides the perfect canvas for the rich, buttery seafood medley, which includes succulent king prawns, plump mussels, and tender squid, all infused with aromatic garlic, lemon, and a touch of butter. This luxurious seafood mix enhances the dish with briny depth and natural sweetness, creating a perfect contrast against the earthy elements on the plate.
Adding vibrancy and texture, purple cauliflower and Brussels sprouts are lightly caramelized to bring out their natural sweetness while maintaining a pleasant bite. The striking purple hue of the cauliflower adds a visual pop, while the sprouts contribute a subtle nuttiness, creating a well-rounded vegetable component that balances the richness of the seafood.
Bringing everything together is a silky-smooth roasted parsnip purée, its natural sweetness intensified through slow roasting. The creamy texture of the purée acts as a luscious foundation for the dish, enhancing the other elements with its buttery warmth and subtle earthiness. A final drizzle of lemon butter sauce ties the dish together, adding brightness and a hint of acidity to lift the flavors.
Serves: 4 | Time: 45-50 minutes
Ingredients:
For the Hake & Seafood:
- 4 hake fillets (skin on, about 180g each)
- 8 king prawns (peeled, deveined, tails on)
- 150g mixed seafood (mussels, clams, squid)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic (minced)
- Juice of ½ lemon
- Salt & black pepper to taste
For the Roasted Parsnip Purée:
- 3 large parsnips (peeled, chopped)
- 250ml whole milk
- 25g butter
- 1 tbsp olive oil
- Salt & white pepper to taste
For the Vegetables:
- 1 small purple cauliflower (cut into florets)
- 200g Brussels sprouts (halved)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & black pepper to taste
Instructions:
1. Prepare the Roasted Parsnip Purée
- Preheat oven to 200°C (400°F). Toss parsnip chunks with olive oil and a pinch of salt.
- Roast for 20-25 minutes until golden and soft.
- Transfer to a blender, add warm milk and butter, then blend until smooth.
- Season with white pepper and keep warm.
2. Cook the Vegetables
- Bring a pot of salted water to a boil. Blanch purple cauliflower and sprouts for 2 minutes, then drain.
- Heat olive oil and butter in a pan over medium-high heat. Sauté cauliflower and sprouts for 3-4 minutes until lightly caramelized.
- Season with salt and pepper, then set aside.
3. Sear the Hake & Seafood
- Heat 2 tbsp olive oil in a pan over medium-high heat. Season hake fillets with salt and pepper.
- Place the skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes. Remove and keep warm.
- In the same pan, add butter and garlic, then toss in prawns and mixed seafood. Cook for 2-3 minutes until opaque.
- Squeeze in lemon juice and toss everything together.
4. Assemble & Serve
- Spoon the parsnip purée onto each plate.
- Place the hake fillet on top, skin side up.
- Arrange the purple cauliflower, sprouts, and seafood around the fish.
- Drizzle with any pan juices and finish with a sprinkle of fresh herbs if desired.
Chef’s Tips:
🔥 Extra flavor? Add a splash of white wine when cooking the seafood for extra depth.
🌱 Garnish idea? Crispy fried leeks or microgreens add a refined touch.
🍋 Acidity balance? A final squeeze of lemon or drizzle of balsamic reduction enhances the dish beautifully.
Would you like a wine pairing suggestion? 🍷
Every bite of this dish offers a delightful contrast of textures and flavors—crispy hake skin, velvety purée, tender seafood, and caramelized vegetables—all working in harmony to create a balanced and elegant plate. Served as a refined main course, Hake with Purple Cauliflower, Sprouts, King Prawns, Seafood, and Roasted Parsnip Purée is a true celebration of fresh, seasonal ingredients, delivering sophistication and depth in every mouthful.