Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise Archive
Great flavours combined into a winning weekend meal – fish in batter served with rich lentils and homemade mayo.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 shallot, finely chopped
- 1 carrot, finely chopped
- 1 bay leaf
- 150g/5½oz dried small green lentils
- 500ml/18fl oz chicken stock, cold
- sea salt and freshly ground black pepper
- 40g/1½oz baby spinach
- 50g/1¾oz jamón iberico, cut into1cm/½in cubes
- 1 large free-range egg yolk, at room temperature
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- sea salt flakes
- 75ml/2½fl oz extra virgin olive oil
- 75ml/2½fl oz sunflower oil
- 2 tbsp chopped parsley
- olive oil, for frying
- 4 x 170g/6oz hake portions
- 100g/3½oz plain flour, for coating
- 2 large free-range eggs, beaten
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