roast hake with wild garlic, asparagus and potted shrimps

Directions:

1. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.
2. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes.
3. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley.
4. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve.