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Heat half the oil in a lidded frying pan over a medium heat and fry the onion, carrot and celery for 15 mins. Add the garlic, thyme, 1 tbsp butter and some seasoning and cook for another 5 mins. Add the stock and the orzo, then cover and simmer for 15-20 mins until the orzo is tender. Remove from the heat, then remove and discard the thyme. Arrange the chard on top of the orzo, cover again and leave the leaves to steam in the residual heat.
Toast the hazelnuts in a dry frying pan over a medium heat for 5 mins, then remove from the heat and leave to cool slightly. Roughly chop.
Pat the hake dry on both sides, and season the skin with a pinch of salt. Heat the remaining oil in a non-stick ovenproof frying pan over a medium heat and fry the hake, skin-side down, for 4 mins without turning – when ready, it should move in the pan easily without sticking. Turn the fillets over and cook for 2-4 mins until just cooked through and lightly golden.
Wipe out the pan and melt the 150g butter over a medium heat. Keep an eye on it – it will bubble and turn golden brown, but don’t let it burn. As the bubbles subside and the butter begins to smell nutty, remove from the heat and immediately pour into a heatproof bowl. Set aside.
Divide the orzo between four bowls and arrange the chard leaves around the edge of each one. Spoon over the mascarpone and top with the hake. Squeeze over the lemon, drizzle over the brown butter and top with the chopped hazelnuts. Serve immediately.