Hake a la Romana
Hake is slowly but surely making its way into the kitchens up and down the country because it's super cheap but more importantly super sustainable so you can enjoy its delicious taste and texture without worrying about the environment!
This dish is a Spanish classic. Beautiful fish in a light, crisp coating sat on a bed of soft, hearty lentils and drizzled with homemade lemon mayo and a sprinkling of crispy jamón - unbelievably good! I made this midweek because I'm fancy like that but this is a fantastic dinner party dish.
Hake a la Romana
Serves 4
For the sautéed lentils:
1 tbsp extra-virgin olive oil
1 small onion, finely chopped
1 parnsip, finely chopped
1 bay leaf
150g dried small green lentils
500ml chicken stock, cold
sea salt and freshly ground black pepper
For the mayonnaise:
1 large free-range egg yolk, at room temperature
1 tbsp lemon juice
½ tsp Dijon mustard
sea salt flakes
75ml extra virgin olive oil
75ml sunflower/rapeseed/olive oil
2 tbsp chopped chives
For the fish:
olive oil, for frying
4 x 170g hake portions
100g plain flour, for coating
2 large free-range eggs, beaten
sea salt and freshly ground black pepper
150g jamón iberico/serrano
To make the sautéed lentils, heat the oil in a saucepan and fry the onion, parsnip and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.
For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the chives and add a little extra salt or lemon to taste.
For the fish, pour 1cm of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each side, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain.
Pour away most of the oil and then cook the jamón in the frying pan until crisp. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces.
This dish is a Spanish classic. Beautiful fish in a light, crisp coating sat on a bed of soft, hearty lentils and drizzled with homemade lemon mayo and a sprinkling of crispy jamón - unbelievably good! I made this midweek because I'm fancy like that but this is a fantastic dinner party dish.
Hake a la Romana
Serves 4
For the sautéed lentils:
1 tbsp extra-virgin olive oil
1 small onion, finely chopped 1 parnsip, finely chopped
1 bay leaf
150g dried small green lentils
500ml chicken stock, cold
sea salt and freshly ground black pepper
For the mayonnaise:
1 large free-range egg yolk, at room temperature
1 tbsp lemon juice
½ tsp Dijon mustard
sea salt flakes
75ml extra virgin olive oil
75ml sunflower/rapeseed/olive oil
2 tbsp chopped chives
For the fish:
olive oil, for frying
4 x 170g hake portions
100g plain flour, for coating
2 large free-range eggs, beaten
sea salt and freshly ground black pepper
150g jamón iberico/serrano
To make the sautéed lentils, heat the oil in a saucepan and fry the onion, parsnip and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.
For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the chives and add a little extra salt or lemon to taste.
For the fish, pour 1cm of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each side, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain.
Pour away most of the oil and then cook the jamón in the frying pan until crisp. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces.
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