Brian Turner serves up a tasty lightly cured hake on black kale with clam, caper and butter sauce on Saturday Kitchen.
Brian says: “Lightly spiced fish with cavolo nero and an indulgently rich cream and butter sauce with clams.”
The ingredients for the lightly cured hake: 1 tbsp sugar, 1 tbsp salt, 1 tsp curry powder, 4 x 150-200g hake steaks, 1 tbsp rapeseed oil and 25g butter.
For the clam, caper and butter sauce: 48 clams, 175ml dry white wine, 2 tbsp double cream, 200g butter, 1 lemon, juice only, 2 tbsp baby capers and 1 tbsp chopped chives.
For the black kale: 1 head black kale (cavolo nero), 25g butter, pinch grated nutmeg and pinch salt.