Serves Four

Ingredients

Hake, portioned with skin on (allow 150g each person)
turnip diced
rapeseed oil,
Sherry vinegar
1 lemon, juiced
thyme leaves
potatoes, cut into a barrel shape

Method

For the potato
Place the potatoes on a tray and roast in the oven until they are cooked and crispy.

For the turnip
Prepare the turnip by placing the dice in boiling salted water. Allow this to cook for about 5 minutes. Check the turnip by piercing it with a knife; it should be al dente which means there should be a slight bight to it.  At this stage put it into cold water to stop the cooking process.

For the dressing
Meanwhile prepare the dressing, the ratio for this is 3 parts rapeseed oil to 1 part acid (sherry vinegar and lemon juice). Mix the ingredients and taste for seasoning.

For the fish
Score the skin. Heat a pan to a medium heat. Season the fish with salt and pepper. Add a little oil to the pan then place the fish skin side down in the pan. Allow the fish to cook for about 3 minutes. You want the skin to take on a nice golden colour. Turn the fish over to finish it, turn the heat down and allow it to cook until the centre is warm. Add the lemon juice and remove from the heat.

To finish the dish, heat the turnip in a pan with a little oil, add in the thyme leaves and toss it around in the pan. Season well.

To serve, simply place some of the turnip in the centre of the plate and then place the fish on top of the turnip and drizzle with dressing. Place a roast potato to the side of the turnip and fish.

 

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