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Movie Night suggestion: Hake and Clams with Caper and Aleppo Pepper Butter Sauce with The Lighthouse (2019).
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Everything is cooked separately then brought together - it’s just easier. Pan fry the hake in a little oil and butter for 4-5 minutes a side, until golden. The sauce is quick and simple: melt some good butter slowly in a pan with some crushed garlic until it begins to foam up - don’t let it go brown. Add a little white wine (I used Chardonnay because I prefer to cook with it than drink it). Toss in some capers and bring up to a simmer. Remove from the heat and add more butter, a pinch of Aleppo pepper, the juice from steaming the clams and a dash of lemon juice if you like (I didn’t). Go easy on the Aleppo, it’s only there for background heat. I’ve dished mine up with some baby potatoes and quick-steamed samphire.
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