Recipes
Date posted: 09/03/2022
Ingredients
| Scaled and boned fresh hake supremes | 10 pieces |
| Plain white flower | 100g |
| Free range medium eggs | 4 |
| Asia pank breadcrumbs | 500g |
| Unsalted packet butter | 100g |
| Peas | 400g |
| Casa de Mare sea salt | 5g |
| Whole black pepper | 0.5g |
| Mint | 6g |
| White thick sliced bloomer | 1400g |
| Tartare sauce | 300ml |
| Watercress pre packed | 100g |
| Lemons | 3 |
Method
- Cut the hake into evenly sized fingers. Leave the skin on if you wish.
- Dust with flour, beaten egg and panko crumb. Keep these chilled until required.
- Melt 30g of butter in a pan and add in the peas, salt and fresh cracked black pepper. Cook for 5-6 minutes and then blend. Add chopped mint to finish.
- Fry the Hake fish fingers at 170c until fully cooked, and allow to rest.
- Butter the bread and spread with the pea mix, then top with the hake fingers. Add a squeeze of lemon, a dollop of tartare sauce and some fresh watercress.
- Serve it up with wedges of lemon and a portion of chips if you wish.