Page 505 - YC Cooking School

For serving

150g rocket

Tools

Chef’s knife
Chopping board
Kitchen shears
Basting brush
Oven-proof heavy-based frying pan
Saucepan

Slotted spoon or spider
Kitchen spoons

What to do:

For the hake

1. Preheat the oven to 200 °C (392 °F)

2. Brush one end of each cutlet with a little olive oil and season with salt and pepper.
3. Dip the oiled side of the cutlets into polenta and set aside.
4. Heat a little olive oil in an ovenproof pan and when hot, place the hake into it polenta
side down.
5. Fry for about 1-2 minutes or until a light golden crust has formed.
6. To finish, place the pan in the oven for about 15 minutes or until the fish is just
cooked through.
7. To assemble, spoon a little chickpea and chorizo ragout onto the centre of the plate,

top with fresh rocket and a hake cutlet.

For the chorizo and chickpea ragout

1. While the fish cooks in the oven, heat a little olive oil in a medium-size frying pan and
add the sliced chorizo.
2. When the chorizo begins to colour, add the chopped, blanched tomatoes and cook
until the tomato begins to break down and form a sauce.
3. Add the drained chickpeas and the preserved lemon and cook for a further 5 minutes.

4. Add the butter, lemon juice and chopped parsley, stirring continuously until the butter
has melted.
5. Remove from the heat and season with salt and pepper.

© Recipe copyright of Peter Goffe-Wood

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