Fillet of Hake with Savoy Cabbage, Toasted Almond and Bacon Vinaigrette

A medley of flavours

Ingredients


  • 5 x 160g hake fillets
  • pan-fry skin side in a little olive oil, season with sea salt.
  • 1 small head of savoy cabbage
  • 1 medium carrot
  • 2 red onions (peeled and sliced)
  • dash of olive oil
  • knob of butter
  • 1 clove of chopped garlic
  • dash of cream
  • vinaigrette:
  • 4 streaky rashers (cut into small pieces)
  • knob of butter
  • 25 g flaked almonds (toasted)
  • pinch of cumin
  • 40 ml dry white wine
  • 50 ml olive oil

Method

  1. Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain.
  2. Peel and cut the carrot into fine strips.
  3. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid.
  4. Stir every few mins, the cabbage will take about 4mins to cook. Remove the lid add the butter and cream and check the seasoning.
  5. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft.
  6. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.




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