A delicious fish dish from Norah Casey from her time on The Restaurant.

Ingredients

Ingredients

  • 6 (160g each) hake fillet (skin on)
  • 1 tblsp oil
  • 50 ml good quality white wine
  • for the chorizo sauce:
  • 4 tomatoes
  • 2 red peppers
  • 1 onion (peeled and diced)
  • 1 tblsp oil
  • 6 inches smokey chorizo (diced)
  • 1 tsp tomato puree
  • 6 centimetre piece of kelp
  • for the vanilla mash:
  • 6 large potatoes
  • 50 g butter
  • 50 ml cream
  • 3 vanilla pods (seeds only)
  • maldon salt and black pepper

Method

  • First make the chorizo sauce.
  • Place the tomatoes in boiling water for one minute, then use a knife to remove the skin and then finely chop them.
  • Put the peppers under a hot grill, turning regularly until all the skin is charred, remove the skin and remove the seeds and stalk and finely chop the pepper flesh.
  • In a pan, sweat off the onion and garlic in a little oil until they are soft.
  • Add the tomatoes and red peppers and the chorizo and continue to cook for 10 minutes or until the chorizo is soft.
  • Stir in the tomato puree and kelp cook on a low heat for another 5 minutes. Remove the kelp and put everything else into a blender, season well and pulse until the sauce is smooth (you can add some olive oil while blending for a better consistency)
  • Set aside until service.
  • For the mash, peel and chop the potatoes and boil in some salted water until they are soft and tender and strain.
  • Mash them until smooth and then beat in the butter, cream and the vanilla seeds and season to taste.
  • Season the hake fillets and put a pan on a medium heat.
  • Pan-fry the hake skin side down for 3-4 minutes then add some butter to the pan and flip it over for another 2-3 minutes to finish cooking.
  • To serve, put some vanilla mash on the dish.
  • Place the hake fillet on top and garnish with the smokey chorizo sauce.