Dinner
Pan-Seared Hake en Papillote with Saffron Beurre Blanc, Charred Spring Onions & Crispy Jamón
Thick hake fillets are sealed in parchment with spring onions, white wine, and saffron threads, then steamed until the flesh is silky and fragrant. The parcel is opened tableside, and the captured juices are whisked with cold butter into a velvety saffron beurre blanc, finished with crispy jamón ibérico shards and charred lemon oil.
796calper serving
39gprotein
9gcarbs
67gfat
12min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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