Steamed Hake with Chorizo Cassoulet and Red Pepper Sauce from Neven's Irish Seafood Trails.
4 x Hake fillets (approximately 175g each), bin boned, skin on
For the Sauce
- 1 tbsp rapeseed oil
- 1 shallot, finely diced
- 1 roasted red pepper, finely diced
- 2 tsp smoked paprika
- 1 tsp tomato puree
- 500ml fish stock or vegetable stock
- 50ml milk
- 50ml cream
- 100g (4oz) raw chorizo, skinned and diced
- 150ml vegetable stock
- 400g (14oz) can mixed beans, drained and rinsed (such as haricot, cannellini, borlotti, and black-eyed beans)
- 1 tbsp softened butter
- 2 tsp basil
- 2 tsp chopped fresh flat-leaf parsley
- 1 tsp snipped fresh chives
- sea salt and freshly ground black pepper
- For the smoked paprika sauce, heat rapeseed oil in a pot. Add in the diced shallot, roasted red pepper, smoke paprika and tomato puree. Add in the fish stock, milk and cream. Simmer for 3-4 minutes. Season to taste. Blend using a hand blender.
- For the cassoulet, heat 1 tablespoon rapeseed oil in a pot. Add in the diced chorizo and stir to extract the juices. Add in the mixed beans. Pour in the stock. Add in the butter. Season to taste and stir through the herbs.
- For the hake using a steamer, bring the water in the pot to the boil. Place the the hake fillets flesh side down on a square of parchment paper. Season the skin side of the hake with sea salt and drizzle with rapeseed oil. Carefully life the parchment paper into the steaming basket. Leave to steam for approximately 15 minutes, until the fish flakes away.
- To serve up, place the bean cassoulet in the centre of the plate. Gently lift the steamed hake away from the parchment paper and place on top of the beans. Spoon the smoked paprika sauce around the hake.