Pan fry Atlantic hake with creamy chorizo sauce

This wonderfully Pan fry Atlantic hake with creamy chorizo sauce is simple and delicious supper. Hake, like most other white fish, can be paired with flavours as diverse as bacon, chorizo, horseradish, curry and coconut. The saltiness and spiciness of the chorizo perfectly balance the earthy baby potatoes. Try this recipe at home and let us know what you think.

You will need

  • Roast tray
  • Non-stick frying pan x 2
  • Small saucepan
  • Small pot

Ingredients

Serves 4
  • 4 fillets of Atlantic hake
  • 4 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

For the vegetables

  • 8 baby potatoes, cut in half
  • 12 baby carrots, peeled
  • 1 twig of fresh rosemary, roughly chopped
  • 4 tbsp of rapeseed oil
  • 1 tbsp of butter
  • Freshly ground black pepper
  • Salt

For the creamy chorizo sauce

  • 400ml single cream
  • 150g chorizo sausage, diced into small cubes
  • Salt

Preparation Method

50 minutes
  1. In a small pot bring salted water to the boil. Add carrots and continue cooking for 3-5 minutes (depending on the size of the carrot) or until tender. Ready carrots transfer immediately to a small bowl with ice water to stop cooking process. Drain and set aside till needed.
  2. Preheat the oven to 160˚C/Gas mark 3.
  3. Halves potatoes place on a small roasting tray. Add rosemary, salt and freshly ground black pepper, rapeseed oil. Toss well and put them in the oven for 30 minutes.
  4. Set a non-stick pan over medium-high heat. When the pan has heated fully, add butter and cook baby carrots for 3 minutes. Seasoning with freshly ground black pepper and salt. Set aside in warm place till needed.
  5. Heat a little rapeseed oil in a non-stick pan. Season the Atlantic hake fillets place them skin-side down on the pan. Cook over medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn the hake and cook for another 2 minutes or until just cooked through. Time will be depending on the thickness of the fillet. Remove from the heat and set aside in warm place for 2 minutes to rest.
  6. While hake is resting, place a small saucepan over medium-high heat and drizzle with rapeseed oil and cook chorizo until browned. Pour cream and bring to the boil, reduce heat and simmer for about 2 minutes. Remove from the heat and seasoning with salt.
  7. Divide the roast potatoes among warm plates, on the top place three carrots and arrange a fillet of Atlantic hake, skin-side. Pour creamy chorizo sauce over and serve straight away.

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