SAFFRON POACHED HAKE

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Ingredients

Serves 4

• FOR THE POACHED HAKE 
  
  4 X 140g hake fillets
  0.5g saffron
  500ml fish stock
  1 bay leaf
  ½ fennel bulb, finely sliced

   

• FOR THE PEAS AND WILD MUSHROOMS 
  
  100g mild chorizo, cut into thin rings
  200g peas
  200g fresh wild mushrooms (girolles and chanterelles)
  2 garlic cloves, finely diced
  200ml dry cider
  50g butter, chilled and cut into small cubes
  75g double cream

   

• FOR THE BABY GEM 
  
  4 baby gems, trimmed of outer leaves, cut in half
  Cold press rapeseed oil
  Salt and pepper
  1 unwaxed lemon

Method

POACHING LIQUOR

1. First make the poaching liquor for the hake. 
2. Place the fennel, bay leaf, fish stock and saffron in a large pot, boil for 15 minutes and then strain. 
3. Pour into a wide-based saucepan that can fit all four fillets of hake without them touching each other.

PEAS AND WILD MUSHROOMS

1. While the liquor is infusing, in a separate saucepan gently cook the chorizo in a tablespoon of oil. 
2. When the chorizo is soft and the oil has turned red add the garlic and fry for 30 seconds, then add the mushrooms. 
3. Fry for two minutes then add the cider. 
4. Boil and reduce by half then add the peas and boil for a further 30 seconds. 
5. Drain the cream into a separate saucepan and keep warm. 
6. Serve the mushroom and chorizo fricassee onto the charred baby gem when ready, and finish by pouring the cream on the side.

POACHED HAKE

1. Heat the liquor to 85°C and place the hake fillets, skin side down, into the poaching liquor. 
2. Ensure the fillets are fully submerged and cook for ten minutes. 
3. Serve when ready.

BABY GEM

1. Brush the baby gems with a little oil. In a hot griddle pan, place the baby gems cut side down. 
2. Leave them for one minute to char before rotating 90 degrees to create a crosshatch char mark. 
3. Place in a serving dish. 
4. Roast in the oven for a further two minutes and serve straight away.