served with creamy Doom Bar ale sauce.
MAKES QUANTITY:
Serves 4
INGREDIENTS:
4 x 160g Hake fillets
50g salted butter
3tsp salt
½tsp sugar
5 rasps grated nutmeg
2 hispi (hearted or sweetheart) cabbages
1 carrot, sliced into triangles
40g banana shallots, finely chopped
100g pancetta
10g flat leaf parsley, chopped
½ bottle of Doom Bar ale
700ml chicken stock
100g salted butter
30g double cream
1 lemon, juiced
10g whipped cream
Gremolata
100gr flat leaf parsley
Salt
Black pepper
30gr Garlic finely chopped
0.5 lemon juice
1 lemon zest
200gr Olive oil
20gr Pumpkin Seeds
METHOD:
CABBAGE:
• Remove the outer leaves of the cabbage. Cut in half, remove the solid stalk and thinly slice.
• Melt 50g of butter in a saucepan over medium heat, add 2 tsp salt, ½tsp sugar, 5 rasps nutmeg, the sliced cabbage, carrot and shallot. Put a lid on the pan and cook for 5-10 min, stirring frequently to prevent the cabbage from catching.
•
SAUCE:
• Reduce half the Doom Bar until it almost catches on the bottom of the pan and deglaze with the remaining half, add chicken stock and reduce by 2/3. Add the butter, double cream and lemon.
SERVICE:
• Plancha the skinless hake fillet for 2 minutes on each side until golden.
• Warm the cabbage and stir in the chopped parsley.
• Warm the sauce and add the whipped cream.
• Cook the pancetta between 2 pastry trays in a 100 degree oven until crispy and golden.
• Place the cabbage on the plate, place the fillet on top and pour the sauce around. Garnish with the crispy pancetta.
Many thanks for Steph Delourme, head chef at Rick Stein's, Padstow for providing this recipe.