A luscious fish dish that will truly dazzle your dinner guests.
Ingredients
4 x 175g hake fillets, bin boned & skin on
For the Bacon Mash
- 200g smoked bacon lardons
- 1.5kg (3 ¼ lb) floury potatoes (such as Rooster), peeled and cut into even-sized chunks
- 100ml (4 fl oz) milk
- 50g (3oz) butter
- 1 tbsp rapeseed oil
- 75g smoked bacon lardons
- Sea salt and freshly ground black pepper
- Snipped fresh chives, to garnish
Method
- Place the potatoes in a large pan of salted water. Bring to the boil, then cover and simmer for 15-20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.
- Heat a medium frying pan, add rapeseed oil. Add the bacon lardon and fry for 4-5 minutes
- Mash the potatoes or pass them through a potato ricer if you want a really smooth finish.
- Heat the milk in a small pan or in the microwave. Using a wooden spoon, beat in the butter until you have a smooth, creamy mash.
- Season to taste with salt and pepper and serve at once garnished with the snipped fresh chives.
