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