Hake with Spoots, Chorizo and Peas by Sean Kelly from The Lovat in Fort Augustus
SCOTLAND has some of the finest ingredients in the UK and we capitalise on this wealth of culinary resources. From freshly caught Scottish seafood to locally reared meat, The Lovat proudly showcases a diverse menu in both The Lovat Brasserie and Station Road.
For more information go to: http://www.thelovat.com.
INGREDIENTS: Serves 4
4 x 200g hake, scales and bones removed
200g frozen peas
10g fresh mint
100g fresh peas
4 slices of spicy chorizo
40g diced spicy chorizo
4 spoots (razor clams)
100g whipping cream
1 lemon
8 pea shoots
50g olive oil
50g butter
Isle of Skye sea salt
METHOD
1 Bring 200g of water to the boil with the fresh mint. Then pour over the frozen peas and blitz to a puree. Season to taste and keep warm.
2 Heat a pan large enough to take the spoots until very hot. Throw in the spoots with a splash of white wine (or water if you don’t want alcohol). Place a lid on the top and cook for approximately one minute or until they open. Do not overcook. Remove the spoots from the shells and cut into slices. Keep the juices and shells.
3 Cook the fresh peas in boiling salted water with a sprig of mint, then drain.
4 Make the sauce by boiling the juices from the spoots with the cream until it thickens slightly. Add the chorizo and cook for a further minute, then add the peas and spoots until it’s warmed through. Remove from stove and keep warm whilst cooking the hake.
5 Heat a non-stick pan and add the oil and butter. When foaming, add the fish and cook for four minutes on the skin side. During this time, baste the fish with pan juices. When the fish is almost cooked turn over and finish with some lemon and Isle of Skye sea salt and keep warm.
6 Grill the slices of chorizo until crispy.
7 To Serve: Spread some pea puree on a plate, just above the puree place a spoot shell and fill with the spoots, peas and chorizo. Place the fish on top of the puree and finish with some pea shoots and the grilled chorizo as in the picture. Serve with some buttered Jersey Royals on the side.
In association with Taste Communications.
www.tastecommunications.co.uk
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