Cornish Hake, King Prawn & White Wine Linguine
with Garlic Baguette and Chive & Creme Fraiche Sauce
- Fish
- Cereals containing gluten
- Wheat
- Milk
- Crustaceans
- Sulphites
- Soya
- May contain traces of allergens
- Mustard
- Barley
- Celery
- Cereals containing gluten
- Milk
- Wheat
Pairing hake with king prawns, this indulgent Cornish Hake, King Prawn & White Wine Tagliatelle brings a restaurant quality experience straight into your home.
Ingredients
2 unit(s)
Skin-On Hake Fillets
(Contains: Fish)
1 sachet(s)
Garlic & Herb Seasoning
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Baguette
(Contains: Cereals containing gluten, Wheat, Milk May be present: Soya)
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
2 unit(s)
Garlic Clove
100 grams
Asparagus
160 grams
King Prawns
(Contains: Crustaceans)
150 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
1 bunch(es)
Chives
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pat the hake dry with kitchen paper. Lay the hake, skin-side down, onto a lined baking tray. Sprinkle over the garlic & herb seasoning.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop the parcel onto one side of a large baking tray. When the oven is hot, roast on the middle shelf until softened, 15-20 mins.
Bake the hake on the top shelf until the the fish is cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
When the tomatoes have been roasting for 5 mins, add the garlic baguette to the other side of the baking tray and return to the oven to bake until golden and piping hot, 12-15 mins.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard. Cut into thirds.
Drain the prawns.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the prawns and garlic and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Add the creme fraiche, sun-dried tomato paste, white wine stock powder, asparagus and water for the sauce (see pantry for amount) into the prawns.
Stir the sauce and bring to the boil, then reduce the heat slightly. Cover with a lid and simmer for 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, finely chop the chives (use scissors if easier).
Once everything's cooked, drain the linguine in a colander, then stir the pasta and half the chives into the sauce. Add a splash of water if it's too thick. Season with salt and pepper if needed.
Share the prawn and chive linguine between your serving bowls.
Top with the garlic and herb hake and roasted tomatoes. Sprinkle over the remaining chives.
Serve the garlic baguette on the side.
Enjoy!
