hake with salsa verde and borlotti beans
 


serves 4

4 x 160g hake fillets
100g dried borlotti beans
100g shelled broad beans, cooked
1 onion, peeled, chopped into quarters
200g cherry vine tomatoes, halved
2 garlic cloves, peeled, crushed
60ml extra virgin olive oil (plus a drizzle to finish)
1 sprig of thyme, chopped
1 sprig of rosemary, chopped
125ml dry white wine
500ml vegetable stock (cube is fine)
2 shallots, peeled, finely diced
2 tsp tomato purée
1 tsp smoked paprika
60g unsalted butter
½ small bunch flat leaf parsley, chopped
1 lemon

for the salsa verde
1 small bunch basil, stalks removed
1 small bunch mint, stalks removed
1 small bunch flat leaf parsley, stalks removed
2 anchovy fillets
20g capers
1 clove of garlic, crushed
1 tsp Dijon mustard
4 tbsp extra virgin olive oil

Soak the borlotti beans in cold water overnight.

Make the salsa verde by blending all the ingredients except the capers together. When smooth, add the capers and check seasoning.

Pour 20ml of olive oil into a heavy-bottomed saucepan. Heat it up, then add the quartered onion, one garlic clove, the rosemary and thyme. Cook them gently for 5 min.

Add the drained beans and the vegetable stock. Bring to the boil, season then simmer until the beans are soft, but not mushy. This should take about 30 min.

Remove the onion, drain the cooked beans and put them to one side.

Heat a further 20ml of olive oil in another saucepan and cook the shallots for 2-3 min until slightly softened.

Add the paprika, remaining garlic, cherry tomatoes, tomato purée and cook for a few minutes. Add the white wine, reduce by half then add both the beans. Keep on a low heat. Just before you’re ready to serve, add the butter and parsley and adjust the seasoning.

In a non-stick frying pan add the remaining olive oil and heat it up gently.

Season the hake fillets and gently cook skin-side down for 5 min. Turn over for a further 3-4 min.

To serve, first place a spoonful of the cooked beans on to each plate. Then place the hake on top and finish with salsa verde and a squeeze of lemon.