Wed, 14 October 2020
Pan roasted hake, Parsnips puree, and chorizo dressing
This recipe will serve 4 people as a Main
Ingredients
4 180g hake fillet
1 lemon cut in half
100g parsnips, 20 g butter, 60mls cream
4 table spoons olive oil
2 table spoons red wine vinegar
100g diced chorizo
2 table spoons chopped fresh basil
Parsnip puree
To make the parsnip puree, peel and cut into even size pieces, place the parsnip in a pot with the cream and a splash of water, cover with a lid and cook until soft about 10 minutes. Place in a food processor with the butter and blend for 3 minutes until smooth, season with salt and pepper
To cook the fish
Hake fillets - pan roast the fish skin side down until crisp which should take about 4-6 minutes, just turn over at the end and add a knob of butter and a squeeze of lemon juice and allow to rest in the hot pan for a couple of minutes ,
in a separate pan fry the chorizo on a medium heat for a couple of minutes, add the olive oil , turn off the heat, add the vinegar and chopped basil
Heat up the puree, check for seasoning and put a few dollops on the bottom of the bowl or plate
Then place the fish fillets on top, and dress the dish with the chorizo dressing
CHEFS TIP
and chorizo dressing
