Ready in minutes.
Serves 4.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:
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:
Place the fillets of fish onto some pieces of clean kitchen towel to absorb the moisture. This will help to crisp the 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 for until the skin is golden and crisp.
Meanwhile squeeze the juice of half a lemon into a bowl, 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.
Serve with the slaw and the butter cooking juices from the pan.
