Hake with a creamy espelette sauce

Method

1. First, make the sauce.

2. Place a medium-sized heavy-based pot on a moderate heat and warm the rapeseed oil.

3. Add the shallot and minced garlic and sweat until translucent.

4. Add the Espelette pepper and bay leaf and cook for one minute.

5. Turn the heat up to high and add the white wine, bring to the boil and reduce until syrupy.

6. Add the chopped tomatoes, season with sea salt and reduced the heat to medium and cook to reduce for 8-10 minutes.

7. Add the cream, bring to boil and reduce for 2 minutes.

8. Remove the bay leaf and discard. Finish with the juice of a lemon and taste to correct seasoning, you could add another pinch of Espelette at this stage if you’d like.

9. Keep warm while preparing the hake.

10. Remove the hake from the fridge 15 minutes before you are intending on cooking it.

11. Pat dry any excess moisture with some kitchen towel and season with fine sea salt.

12. Preheat a large frying pan on a medium high heat for 2 minutes.

13. Add 2 tbsp of rapeseed oil and warm this before placing the hake fillets in the pan laying the fillet skin side down and away from you, to avoid oil splatters.

14. Work in batches at this stage, depending on the size of your frying pan.

15. 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.

16. Using a fish slice, confidently lift the fillet from the pan and place on a lightly oiled tray.

17. Place the par-cooked fillet in a 200°C preheated oven for between 4-5 minutes depending on the size of the fish.

18. Serve immediately with the warmed Espelette sauce.