Mushroom butter stuffed Hake Loin - Hake Kievs

Chef Tom Brown recently wrote an article in the paper about how his own creations are being copied by other chefs – I think he took it as a compliment. One of these recipes was for this dish, Hake Kievs which he promptly then gave the recipe for in the paper. It sounded lovely so here it is, slightly adjusted and air-fried/oven baked rather than deep fried. 

Serves 4.

•  4 x 160-180g thick Hake loins
• 100g plain flour
• 1 egg, beaten
• 100g Panko breadcrumbs
• Low calorie spray oil

Mushroom butter

• 150g mixed mushrooms – Shitake, chesnut or wild
• 125g salted butter
• 1 garlic clove, crushed
• 20g grated Parmesan cheese
• Handful of chopped Parsley

Firstly, make the mushroom butter by melting 2 teaspoons of the butter in a frying pan on a high heat and when frothing, add the mushrooms. Fry quickly until taking on some colour then leave to cool and roughly chop.

Mix the remaining butter with the garlic, Parmesan and Parsley and stir in the chopped mushrooms.

Make a horizontal cut into each Hake loin like a pocket making sure you don't cut through all the way. Spoon a ¼ of the mushroom butter into each pocket, fold the Hake back over and wrap each loin tightly in clingfilm and chill in the fridge for a couple of hours.

Put the flour, egg and breadcrumbs on separate plates. Unwrap the Hake loins and roll through the flour followed by the egg and then breadcrumbs, repeating the egg and breadcrumbs to double coat for a crisper finish.

Pre-heat the air fryer or oven to 180'C, spray the Hake Kievs all over with the low calorie spray oil and bake for 10-12mins, turning half way through until piping hot in the middle.

Serve with your choice of potatoes and some crushed minted peas.