Jeremy Lee’s Hake with Parsley, Dill and Anchovy Sauce
A striking dish with the pale green limpid sauce pooled in the plate, contrasting with the delicate slivered skin of the hake.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
3 small shallots
1 clove of garlic
6 anchovy fillets
7 soup spoons olive oil
200ml (7fl oz) double cream
150g (5oz) picked flat-leaf parsley leaves
30g (1 1/4oz) picked dill leaves
6 fillets of hake, roughly 1kg (2 1/4lbs) in total
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