Tacos without any fussy preparation. Simple pan-fried fresh fish with a beautifully fresh slaw.
Serves 8.Products used:
MasterClass Cast Aluminium 28cm Fry Pan
MasterClass Soft Grip Nylon Slotted Turner
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Edgekeeper Self-Sharpening 12cm (5") Santoku Knife
Ingredients:
8 small wheat tortilla wraps
4 x 6oz portions of hake fillet
Olive oil
Salt and pepper for seasoning
30g butter
1 lemon
2 tbsp olive oil
1 fennel bulb
10 radishes
Handful of mustard cress
Handful of fresh chervil
Method:
Fold the tortilla wraps in half and prop them up in a baking tray so they stand upright and are supporting each other.
Bake the wraps in the oven for 10 minutes at 160°C.
Place the fillets of fish onto pieces of kitchen towel to absorb the moisture. This will help achieve a crispy skin on the fish.
When the hake is dry, drizzle with olive oil and season with salt and pepper.
Pre-heat a non-stick pan on a medium to high heat. Add the fish skin side down and cook until the skin is golden and crisp.
Meanwhile squeeze the juice of half a lemon into a bowl, then add a drizzle of olive oil and mix together to make a dressing.
Slice the fennel thinly along with the radish and place into the dressing. Finish the slaw with the cress and chervil.
When the skin is golden and crisp turn the hake over and add the butter.
Cook for a further 2-4 minutes, then squeeze the remaining half a lemon over the fish.
To serve, cut the fish fillets in half and place them into the taco shells, top with the slaw and a squeeze of lemon or lime juice.
Divide the cooking juices from the pan over each taco.
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