Hake wrapped in pancetta with curried potatoes
Flaky hake fillets wrapped in crispy pancetta, served alongside creamy new potatoes spiced with curry and turmeric. The pairing of salty, crisp cured pork and delicate white fish provides a wonderful contrast of textures and flavors. Pan-fry until the pancetta is perfectly golden and crisp before serving.
Ingredients
- Olive Oil15 ml
- Lemon juice15 ml
- Double cream50 ml
- Vegetable oil10 ml
Instructions
5 steps- 1
To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.
- 2
Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream.
- 3
Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.
- 4
For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.
- 5
To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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