1 Large floury potato (Grated and soaked in cold water)
50ml Double Cream
1 handful Dill
1 Fennel Bulb
1 tablespoon Olive oil
50ml Dry white wine
6-8 Cherry tomatoes
1 teaspoon Caraway Seeds
heat a little of the olive oil and half the butter in a large saute pan
Add the fennel and caraway seeds. Sweat for 5 minutes or so
Add the white wine and continue to cook for 10 minutes till the fennel is soft and most of the wine has evaporated
Add the hake service side down and cook for a minute before turning and putting a lid on the pan. Turn the heat down to low
Meanwhile, heat the remaining oil and butter in a pan till all the butter is melted and sizzling
Drain the grated potato, season with salt and form into flattish 'cakes', about the size of a scotch pancake.
Add the 'cakes', if necessary in batches and cook for 2-3 minutes on each side, turning once only. Drain on kitchen paper and keep warm till needed
Add the shelled prawns, tomatoes, cream and dill to the pan with the hake and fennel. Continue to cook for 2 minutes.
Season to taste and serve with fresh lemon
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