FOOD + DRINK
MEET THE CHEF CONT .
Elliot Webster ’ s Pan-Fried Hake
Fillet of hake pan-fried in olive oil until the skin is crisp , served with Cajun butter king prawns , sautéed garden peas , smoked bacon , burnt lime and pea shoots . Serves two .
For the hake : Ingredients :
• 2 fillets of hake
• Olive oil
• 30g of butter
Method :
1 . Heat a large non-stick pan with a dash of oil over a medium heat .
2 . Season the fillets of hake with salt and place in the pan , skin-side down .
3 . Leave the hake fillets for about 3 - 4 minutes until the skin has become crisp , add the butter then turn over and cook for a further minute .
4 . To check the fish is cooked insert a metal skewer into the thickest part of the fish , it should go through easily and be warm to the touch .
For the Cajun butter king prawns : Ingredients :
• 1 / 2 packet raw jumbo king prawns ( around 75g )
• 2 slices of lime
• 30g of butter
• 2 garlic cloves , sliced
• 1 heaped tsp cayenne pepper
• 1 / 2 tsp smoked paprika
Method
1 . In a frying pan , heat 1 tablespoon of olive oil over medium heat . Add two sliced garlic cloves and the lime slices and cook for 1 minute .
2 . Add 30g of the butter to the pan and the king prawns . Add the cayenne pepper and smoked paprika and season with salt , pepper . Cook until pink , about 1 to 2 minutes per side .
For the sauté peas : Ingredients :
• 250g garden peas
• 2 rashers of smoked bacon , diced
• 30g butter
• 2 garlic cloves , sliced
• A squeeze of lemon
Method :
1 . Cook the diced bacon in a large sauté pan until crisp then remove from the pan and place onto a paper towel lined plate to drain .
2 . Remove most of the excess bacon grease from the pan , leaving about 1-2 teaspoons . Heat 30g of butter on medium-low heat . Add two diced garlic cloves and cook for another minute .
3 . Add garden peas and lemon and stir to combine , continue to stir occasionally . Reduce the heat and cook for another 3 to 4 minutes or until the liquid has evaporated and the peas are fully cooked . Add the bacon back to the pan and season it with salt and black pepper .
To assemble your dishes :
Split the peas and bacon across two plates . Place the hake and king prawns over the peas and garnish with pea shoots and the burnt lime .
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