Cavolo Nero also known as ‘Italian kale’ is in season now and we thought we’d include it in our recipe this week as it features in our seasonal produce guide this month. It is rich in nutrients, with high levels of iron and vitamins A-C. It’s dark green leaves, attractive crinkled appearance and sweet taste has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties. We’ve accompanied it with this spiced hake fish with creamy caper and butter sauce for the ultimate summer wood fired dish!
For the Spiced Hake
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp curry powder
- 4 x 150-200g/5½-7oz hakesteaks
- 1 tbsp rapeseed oil
- 25g/1oz butter
For the caper and butter sauce
- 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
For the Cavolo Nero
Start by firing up your wood fired oven to it’s optimum temperature then allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.
Mix the sugar, salt and curry powder in a small bowl. Rub it over the flesh side of the fish and set aside for 5 minutes.
Add the double cream to a cast iron pan and heat to reduce in volume by two-thirds. Beat in the butter and season with lemon juice. Add the capers and chopped chives.
For the Cavolo Nero, bring a large pan of boiling salted water to the boil. Take the small inside leaves off the Cavolo Nero. Plunge into the boiling water then take out and drain. Melt the butter in a frying pan; add the kale and season with salt and nutmeg.
To cook the hake, heat rapeseed oil in a pan then add butter. When the butter is melted, add the fish skin-side down. Cook until golden-brown, then turn over and cook until the flesh is sealed and no longer translucent. Return to skin-side down and continue to fry until cooked through. Remove the fish from the pan and drain on kitchen paper.
Divide the Cavolo Nero between serving plates and put the fish on top then drizzle the creamy caper sauce all over it for ultimate yumminess!