This is the perfect dish for a Saturday night dinner with friends and it couldn’t be easier to prepare.
Cooking time: 1 hour
- 4 hake fillets, about 175g each, skinned and boned
- 25g butter, softened
- 900g potatoes, peeled and thinly sliced
- 150ml milk
- 300ml light cream
- 2 garlic cloves, peeled and sliced
- A little grated nutmeg
- Salt and freshly ground black pepper
Sundried Tomato Dressing
- 100g semi sundried tomatoes
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, peeled and chopped
- 8 tablesp. olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).
Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.
Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.
To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper. Grill for about 8-10 minutes until the fish flakes easily.
Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.
Ever heard of Turkish eggs? They are a delicious, tasty, quick alternative way of throwing together an egg dish while also earning you a little wow factor from your gang/guests.
- 250g Chorizo, sliced into rounds
- I onion, peeled and finely sliced
- 1 garlic clove
- 2 x 400g tins of chopped tomatoes
- A pinch of sugar
- Freshly ground pepper and sea salt
- 4 eggs
- 4 sprigs of flat leaf parsley roughly chopped
- Heat the frying pan gently and add the chorizo. As the chorizo begins to cook it will release oil, then add the onions and garlic to the pan and cook until the onions are soft.
- Stir in the tomatoes and a pinch of sugar and simmer gently for 10 minutes. Check for seasoning.
- Using a spoon make four hollows in the sauce, then crack an egg into each one, put a lid on the pan and check after five minutes to see if the eggs are cooked to your liking.
- Scatter a parsley over the eggs, a little dusting of ground pepper and serve from the pan.
More by Eunice Power:
- Homemade Fish Fingers with Homemade Mushy Peas
- Lemon and Raspberry Tray Bake
- Frittata of Peas, Goats Cheese and Wild Garlic