Possum’s Recipe Book

Hake with Spinach Sauce

Serves 2

20g butter
2 tbsp. olive oil
1 onion finely chopped
2 garlic cloves - 1 finely sliced and 1 bruised
300ml hot fish stock (or 1 fish stock cube dissolved in 300ml hot water)
100g fresh spinach - roughly chopped
Sea salt 
Black pepper
1 bay leaf
2 hake fillets with skin on
1 packet small vine tomatoes
10 small potatoes (new Jersey potatoes are best)


To make vine tomatoes

Method
Pre-heat oven to 180C (fan)

Gently remove 2 stems of tomatoes from the packet
 and place on a baking tray. 
Bake in oven until cooked.
Set aside and keep warm.

To make potatoes

Method

Scrub potatoes clean and rinse under running water.
Place potatoes in a saucepan covering with cold water.
Season with sea salt.
Boil until tender.
Drain and put back into saucepan with 1 tbsp butter, keep warm.


To make spinach sauce

Method

Put a saucepan on a low heat, add 10g butter and 1 tbsp olive oil. 
Add onions and sliced garlic and stir until soft. 
Pour in stock and simmer for 4 - 5 mins. 
Remove saucepan from heat and add spinach leaves. 
Stir for a minute.
Put in a blender and blend until smooth and not too thick. 
Season with salt and pepper. 
Set aside and keep warm. 

To make fish

Method

Put fry pan on heat with 1 tbsp of olive oil, 10g butter, 
bay leaf and bruised garlic. 
Add hake and cook until flesh is white.

Serve skin side up with sauce, vine tomatoes and potatoes.