Hake with a creamy chorizo sauce
This weekend’s recipe, a cream and chorizo white wine sauce, would work with most fish. Here, I have used hake, but this sauce would be great with pollock, haddock, ling, plaice, john dory and brill.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
For the sauce:
1 tbsp rapeseed oil
1 onion diced
3 cloves garlic minced
1 sprig rosemary
100g chorizo diced
1 tsp smoked paprika
100ml dry white wine
350ml cream
For the hake:
2tb rapeseed oil
4 x 110g hake fillets
Fine sea salt
1 lemon
Method
To make the sauce:
Heat a heavy based medium sized saucepan on medium low heat.
Sweat the onion, garlic and rosemary in the rapeseed oil for 8-10 minutes to develop the sweeter notes of the vegetables.
Add the chorizo and cook for 5 minutes to release all of its delicious smoky oils. Stir regularly to prevent the chorizo from catching and burning.
Add the smoked paprika to the potand cook for one minute.
Add the white wine and reduce by half before adding the cream. Bring to the boil and reduce to a simmer for 5 minutes.
Remove from the heat and purée using a handheld blender. Pass the sauce through a fine sieve and discard the puréed chorizo and vegetables.
Taste for seasoning. Set aside and keep warm while cooking the hake.
Remove the hake from the fridge 15 minutes before you are intending on cooking it. Pat dry any excess moisture and season with fine sea salt.
Preheat your frying pan on a medium high heat for 2 minutes.
Add 2 tbsp of rapeseed oil before placing the hake in the pan laying the fillet down and away from you, to avoid oil splatters. Once in the pan do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes until the fish is cooked 60 percent of the way.
Using a fish slice, confidently lift the fillet from the pan and place on a tray to rest before serving.
