Neven Maguire's Steamed Hake

Prepare the hake by keeping the skin on and ensuring scales are removed. Season with sea salt.

Place the hake on parchment paper in the bamboo steamer.

Drizzle rapeseed oil over the hake and smear it all over.

Fill a wok with cold water, bring it to a boil, and place the steamer with the hake on top. Ensure there's space between each piece of fish and cover with the lid.

In a pan, drizzle some oil and add finely diced shallots. Sauté until they sizzle.

Add roasted red peppers from a jar to the pan with shallots.

Stir in smoked paprika and a teaspoon of tomato puree. Mix well.

Add fish stock (or vegetable stock) to the mixture and stir.

Finish the sauce with a little milk and cream, seasoning with salt and black pepper. Cook for a few minutes until ready.

In another pan, add chorizo sausage cut into small cubes and cook until it begins to sizzle and crisp up.

Add cooked canned beans to the pan with chorizo and warm through, adding a little stock or water as needed.

Stir in butter to create an emulsion with the beans and chorizo oil.

Season with salt and black pepper, and add fresh herbs (basil, flat-leaf parsley, and chives), chopped finely.

Blend the sauce with a stick blender until smooth.

To serve, place the chorizo and bean mixture in the center of the plate, followed by the steamed hake on top.

Drizzle the red pepper sauce around the plate and garnish with micro greens, salad cress, and nasturtium leaves.

Equipment Needed

Spice Level:

Dietary

Allergens