Pan Fried Hake with Creamy Slow Cooked Fennel and Leeks

Discover the unctuous joy of slow cooked fennel and leeks, their flavours beautifully softened with cream. Top with sweet, meaty white hake for a meal that’s fresh enough for summer but satisfying enough for the rainy days we are currently experiencing.

For me, the softness of the leeks and fennel and crispiness of the hake skin are a winning combination and ready with minimal effort in under 30 minutes.

Method

Serves 2

Prep time: 5 mins Cooking time: 25 mins

You will need a wide, heavy based pan with a well-fitted lid and some baking paper.

Wash the fennel and leek. Remove the stalks and the tough bottom from the fennel. Finely slice, along with the leek and chop the garlic.

Gently melt the butter in the pan, it should be just foaming. Add the fennel, leeks and garlic. Use a spoon to turn them so that they are coated in the butter.

Pour over the wine and push down a piece of baking parchment over the top of the vegetables. Cover with a lid, place on the lowest heat possible and leave to cook for 20 minutes.

When it is ready, turn off the heat and stir in the parmesan and crème fraiche. The heat from the vegetables and the pan will be enough to warm it through. Season with plenty of black pepper and a little salt. Pop the lid back on while you cook the fish.

To cook the hake, season the fish with salt and heat the olive oil in a frying pan to medium heat. Place the fillets skin side down and leave to cook for 3-4 minutes, depending on the size of your fillets.

Gently turn the fish over and cook for another 1-2 minutes on the other side. You will know it is ready if you insert a skewer into the fish and it comes out warm.

To serve, divide the fennel and leeks between the plates and top with the fish. Garnish with fennel fronds if you have them.

Ingredients

2 fennel bulbs finely sliced

1/2 leek finely sliced

1 garlic clove finely chopped

30g unsalted butter

75ml white wine

75g crème fraiche

20g parmesan finely grated

2 hake fillets skin on

1 tbsp olive oil

Fennel fronds (optional)

Freshly ground black pepper and fine sea salt for seasoning