Hake wrapped in pancetta with curried potatoes
By James Martin
From Ready Steady Cook
Ingredients
For the potatoes
- 1 tbsp olive oil
- 150²µ/5¼´Ç³ú new potatoes, cooked
- 4 spring onions, chopped
- pinch curry powder
- pinch turmeric
- squeeze lemon juice
- 150ml/5fl oz double cream
- handful fresh parsley leaves, chopped
- pinch cumin seeds
For the fish
- 1 hake fillet
- 4 slices pancetta
- oil, for frying
- salt and freshly ground black pepper
Method
To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.
Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream.
Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.
For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.
To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside.
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