Hake with a creamy espelette sauce

Recipe by: Aishling Moore

You’ll find piment d’Espelette in most speciality food stores, although you can substitute it with a pinch of smoked paprika and a touch of cayenne chilli powder.

Hake with a creamy espelette sauce

PREP TIME

15

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • For the hake:

  • 4 x 110g fillets of hake (pin-boned and skin on)

  • 2 tbsp rapeseed oil

  • Fine salt

  • For the sauce:

  • 2 tbsp golden rapeseed oil

  • 1 shallot, finely diced

  • 3 cloves garlic, minced

  • 1 bay leaf

  • 1 tsp Espelette chilli pepper

  • 100ml white wine

  • 400g chopped tomatoes

  • 200ml cream

  • 1 lemon

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