To plate
Place the crushed potato and fennel mix in the centre of the plate. Lay the chorizo portions around the potato mix and pour the sauce over until it nearly covers the chorizo. Place the hake on top and garnish with fennel fronds.
Hake Fillet, Chorizo, Crushed Potatoes and Fennel, Lobster Sauce
Food
Main Courses
British
Dairy-free
Gluten-free
Head Chef Rory Lovie from the Bridgeview Station restaurant shows us how to make the most of the subtle hake flavour
4 Servings
Ingredients
200g baby potatoes
1 bulb fennel (keep fronds for garnish)
50ml British rapeseed oil
2 tsp wholegrain mustard
2 sticks venison chorizo
4 British hake fillets, skin on
1 onion
1 carrot
1 celery stick
2 tomatoes
1 tbsp British rapeseed oil
shells from 1 whole lobster
2 star anise
3 lime leaves
150ml white wine
300ml water
250g passata
100g crème fraîche
Method
- To make the sauce, roughly chop the onion, carrot, celery and tomatoes. Bash the lobster shells up and add to the pot with the chopped veg and sweat in the oil. Add the star anise and lime leaves and cook for 4-5 mins. Add the wine, water and passata. Bring to the boil and simmer for 20-30 mins. Add the mix to a high-powered blender. Once the mix is blitzed, pass it through a fine sieve into a clean pot. Bring to the boil, add the crème fraîche and reduce until the sauce coats the back of a spoon. Season.
- Boil the baby potatoes in salted water until just tender and leave to cool. Finely slice the fennel on a mandolin then sweat in a pan with 15ml of oil until lightly coloured. Chop the potatoes up roughly and add to fennel with the mustard and warm through. Season with salt and pepper.
- Put the lobster sauce back on the heat to warm through.
- Chop up the chorizo and leave to one side. Heat the remainder of the oil in a frying pan. Season the hake and pan-fry skin side down until nicely coloured then flip over and cook for a further 5 mins until just cooked.
- Add the chorizo to the pan to heat through then turn off heat. The fish will continue to cook until ready to plate.
