Chorizo Crusted Hake on Boulangère Potatoes
Chorizo crusted hake atop boulangère potatoes—smoky flavors and tender fish in a special treat from Ainsley Harriott. Perfect for impressing guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Measuring spoon
- Spoon
- Kitchen timer
- Peeler
- Aluminum foil
- Serving platter
- Plate
- Fork
- Spatula
- Saucepan
- Measuring cup
- Colander
Ingredients
- olive oil
- 4 hake or cod fillets, skinless
- Spanish chorizo sausage, thinly sliced
- 1 tsp chopped fresh thyme leaves
- 1kg Desirée potatoes, peeled, thinly sliced
- 2 onions, halved, thinly sliced
- 3 or 4 sprigs thyme, roughly chopped
- 275ml good vegetable or chicken stock
- 1 tbsp unsalted butter
- sea salt
- freshly ground black pepper
- chopped fresh parsley, to serve
- bag of simply dressed baby leaf salad, to serve
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