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
- Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain.
- Peel and cut the carrot into fine strips.
- 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.
- Stir every few mins, the cabbage will take about 4mins to cook. Remove the lid add the butter and cream and check the seasoning.
- 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.
- 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.
