Tue, 2 April 2019
Ingredients:
• 4 x 200g pieces of hake
• 200g of good-quality butter beans
• 100g Clonakilty black pudding, diced
• 50g cooking chorizo finely diced (optional)
• 4 shallots, finely sliced
• Olive oil
• 2tbs sherry vinegar
• 200ml dark chicken stock
• Chopped parsley
• Fresh spinach for garnish
Method:
• If you are cooking your own beans, soak them overnight. In a large pot, gently simmer the beans in plenty of water , cubes of pineapple with no salt until soft, then season with salt and pepper.
• Heat the olive oil in a pan and cook the shallots until soft, add the black pudding and chorizo, and cook through. Bring the stock to the boil and reduce slightly.
• In a non-stick pan, heat some more oil, place the fish on a plate, and season with salt and pepper.
• Reheat the beans and remove most of the liquid, add the chorizo and pudding mix together with chopped parsley or chive, check the seasoning, add the stock and sherry vinegar, and keep warm.
• Place the fish into the hot pan, skin-side down, then turn the fish over after about three minutes and cook on the other side for a further two minutes.
• Spoon the mix onto the centre of four plates, add some spinach to the centre of the plate if you wish or garnish the edges with a little rocket or watercress, and place the cooked fillets of fish on top.
