Fri, 22 September 2017
Ingredients
Dash rapeseed oil
2 x 140g hake fillets, from the tail end (cook faster), from the head end (cook longer)
Knob butter
50g chorizo, sliced thick
1 onion, finely chopped
1 red chilli, deseeded and shredded
100ml Local cider
260g kale, de-stalked and roughly cut
400g can cannellini beans, drained
½ lemon, juice
Season Sea salt & freshly milled pepper
Garnish Armagh Bramley apple, sliced into matchsticks and
lightly coated with lemon juice
Method
1. Get a pot of water on to the boil, just enough to cover the kale.
2. Place a non-stick frying pan onto a high heat. When hot add a dash of oil season with salt and carefully place the fish on, skin side down. Season again with salt, you may need to turn the heat down to a medium heat. Allow to cook away for 5 mins.
3. Place a large frying pan on a med-high heat. When hot, add oil then the chorizo, onion and chilli, fry for 3 mins until golden.
4. Meanwhile when the water has come up to the boil, add a pinch of salt and drop in the kale. Allow to boil for 2mins, pour into a colander to drain of water.
5. Add the cider (it should sizzle) to the chorizo mix. Then drop in the kale, cannellini beans, lemon juice and a dash of rapeseed oil. Let it warm through gently, season to taste.
6. The hake should be ready to flip at this point, add a knob of butter and taking care not to tear the skin, flip the hake over onto the melted butter. Add a dash of cider and remove from the heat.
7. Spoon the kale mixture onto plates, and then top with the fish and any juices from the pan.
8. Serve with bramley apple garnish.
Watch how it's made below:
