Seafood Made Simple: Hake with fennel soubise, bacon lardons and peas 

This weekend’s recipe, a simple dish of hake enjoys the perfect partnership of sweet peas and smoky salty bacon with a creamy aniseed fennel soubise.

⁠Hake, fennel soubise, bacon and peas. Picture: Chani Anderson

‘Surf and turf’ in its most generic form of langoustine and steak is a combination I’m not overly enthusiastic about. A recent expression I heard for the dish of ‘reef and beef ‘makes me even less so. 

Such luxury ingredients in my mind deserve to be the focal points of their own plates. The extravagance of excellently reared and dry aged beef can only but compete with these sweet crustaceans.