Hake Wrapped in Prosciutto

Ingredients:
  • 50ml cream
  • Salt and ground black pepper
  • 2 large leeks, chopped and rinsed
  • u00bd tbsp olive oil
  • 8 slices of prosciutto
  • Salt and black pepper
  • 4 fillets of hake, skin removed
  • 60g duck fat
  • 800g Maris Piper potatoes, or similar fluffy variety, parboiled
  • u00bc tsp sea salt, plus extra to serve
  • 3 tsp dried thyme
  • 2 tsp garlic powder
Method:

1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. For the roast potatoes, mix the garlic powder, thyme and salt together until combined. Gently coat the parboiled potatoes in half of the garlic-herb mixture until well coated.
3. Add the duck fat to a large, heavy roasting tray and heat for five minutes until the fat is melted and hot. Carefully add the potatoes to the tray and coat each potato in the hot fat. Roast for 40 minutes, turning the potatoes 3-4 times during the cooking time so they brown evenly and are crisp all over. Halfway through the cooking time, sprinkle the remaining garlic-herb mixture over the potatoes.
4. While the potatoes are roasting, prepare and cook the hake and leeks. For the hake, season the hake fillets with a pinch of salt and pepper, wrap each fillet in two slices of prosciutto. Transfer to a baking tray or dish lined with baking parchment. Cook for 20 minutes until the prosciutto has turned crispy and the fish is cooked through.
8. For the leeks, heat the olive oil in medium to large pan over medium heat, when hot add the leeks and a pinch of salt, cook for five minutes, add the cream, and cook for another three minutes until the leeks are softened, add a pinch of salt and pepper to taste and serve with the cooked hake and roast potatoes.

 

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