Pan Fried Hake Recipe with Chorizo and Samphire
Great ingredients and simple cooking are at the heart of this easy pan-fried hake or whiting recipe, it is served with crushed new potatoes, Spanish chorizo, sherry vinegar and samphire.
Servings 2 Servings
Calories 524kcal
Ingredients
- 350 g New Potatoes 2 Cups
- 75 g Samphire ¾ Cup
- 50 g Butter 2 tablespoon + 1 teaspoon
- 300 g Hake Fillets 10oz
- 150 g Cooking Chorizo 5oz
- 1 tablespoon Sherry Vinegar
- 1¼ teaspoon Salt
Instructions
- Bring a medium saucepan (16-18cm or 7") of water to a boil and season with three-quarters of a teaspoon of salt. Add the potatoes and boil for 18-20 minutes.
- Remove the skin from the chorizo and break it up into 1-2cm (½"-¾") chunks.
- Pat the hake dry with some kitchen paper, paying particular attention to the skin.
- When the potatoes are cooked, drain them and lightly crush them with the bottom of a glass.
- Heat two frying pans on the hob, the pan for the fish needs to be on a high-medium heat and the pan for the chorizo on a medium-high heat.
- Add the pieces of chorizo to the pan and cook for 3-5 minutes (stirring occasionally) or until it begins to colour and begins to leach oil.
- Throw in the potatoes and cook for another 5 minutes, tossing occasionally.
- Whilst the potatoes are cooking, season the fish with the remaining salt and place it skin side down in the pan and let it sit for 3 minutes.
- Flip the fish and add the butter. When the butter melts, use it to baste the fish for another 2-3 minutes before removing and resting for 1 minute.
- Add the sherry vinegar and samphire to the potato and chorizo mix, toss to combine, then cook for a final minute, then serve.
Nutrition
Serving: 1 | Calories: 524kcal | Carbohydrates: 20g | Protein: 48g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 158mg | Sodium: 2397mg | Fiber: 2g | Sugar: 1g
