Nick Nairn's Roasted Hake
This meaty, tasty fish is really popular in Spain. Here it is combined with jerusalem artichokes, spinach, pancetta and mushrooms!
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Cooking tools:
- Kitchen scale
- Blender
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Oven
- Stove
- Roasting pan
- Skillet
- Nonstick skillet
- Spatula
- Fish spatula
- Tongs
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
Ingredients
- Sprig of thyme
- 500g Jerusalem Artichokes
- 50ml olive oil
- 200g hake fillet, skin on, descaled
- 3 slices thin pancetta
- 100g spinach
- 2 decent sized ceps,sliced
- 100ml red wine
- 100ml beef/dark chicken stock
- 75g butter
- 100ml double cream
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