- Serves: 4
- Prep: 40 minutes
- Difficulty: Medium
4 fillets of hake
3 spring onions, thinly sliced
2 heads of little gem lettuce, thinly sliced
100g sliced pancetta, sliced thinly (or smoked streaky bacon)
100g silverskin onions or 2 medium shallots cut into thin half crescent shapes
300g frozen peas
25ml white wine
25ml good chicken stock
50ml double cream
1 bunch of parsley finely chopped
25ml extra virgin olive oil
1 lemon, half for the sauce, half for wedges
In a heavy saucepan heat 10ml of the olive oil and fry the onions (or shallots) and pancetta (or bacon), when the pancetta’s crispy add the white wine and cook down to a syrup, then add the chicken stock. Reduce the chicken stock by 2 thirds, then add the cream and the frozen peas.
In a non-stick frying pan heat the remaining olive oil and place the fillets of hake in skin side down, ensuring to place them away from you to avoid hot oil splashes. Cook the hake on the skin side until almost cooked, then turn them and remove the pan from the heat, the residual pan temperature will continue to cook the fish.
With the peas finish with the chopped lettuce, add a squeeze of lemon and finish with the chopped parsley, seasoning to taste. The lettuce will only take 1 minute to wilt down, then spoon into a bowl and place the hake fillet on top. Add the lettuce to the peas and cook for a minute, finish with a squeeze of lemon and chopped parsley, season to taste and serve.