Broadcast Journalist | Food Lover | Funny(ish) | Sports Fan
Recently a friend of mine came home from Chicago for a few days and while I was chatting to him on the phone after he landed I managed to invite him for dinner that evening without even realising I was doing it. I hung up the phone and about two minutes later I thought “Sh*te I invited him for dinner and I don’t even know what I have in” so I went on a panicked search of the kitchen and luckily I had bought some fresh hake the evening before so at least I had a main ingredient. Now all I had to do was work what could I make that would be easy but still look like I had gone to this huge effort(its nice to make them think you were slaving all day). I remembered a pollock dish I had made from a BBC recipe and thought surely I can make a version to suit the hake and here it is…. Enjoy
A piece of fresh Hake filleted, enough for 2 people
A handful of plain flour to dust the hake
100g Chorizo, diced
400g Can of mixed beans, rinsed and drained
250ml Chicken Stock
100g Goats cheese, crumbled
Salt and pepper
1. Heat some oil in a pan, dust the hake with the flour and shake off any excess. Place the hake in the pan skin down and cook until the skin becomes crispy about 3 -4 minutes, flip over and cook for another 2 minutes. Remove from the pan and set aside.
2. Meanwhile add the chorizo to the pan and cook for 2 minutes, add the chicken stock and mixed beans and simmer until the beans are cooked through about 2 – 3 minutes.
3. Add the spinach and goats cheese and still until the cheese has melted. Season to taste.
4. To serve, place one of the fillets in the middle of the plate and spoon over the chorizo, bean and cheese mix. I also served it with a fresh bloomer and some butter.