Knob of butter
4 smoked streaky bacon rashers, chopped
1 onion, finely chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
Salt and black pepper
1 head of Savoy cabbage, shredded
2 tsp fresh thyme leaves
60ml white wine
250ml chicken stock
100ml double cream
For the fish:
4 hake fillets, skins on
Plain flour, for dusting
2 tbsp rapeseed oil
Boiled baby potatoes with plenty of butter
- Heat the butter in a large pan over a medium heat. Add the chopped rashers and cook for 3-4 minutes until lightly golden.
- Add the onion, celery and carrots. Season with salt and pepper and turn the heat to medium-low. Cook gently for 6-8 minutes until softened, but not browned.
- Stir in the cabbage and thyme and turn the heat to medium. Add an extra pinch of salt and pepper, then cook for 3-4 minutes until the cabbage begins to wilt.
- Pour in the wine and cook for two minutes until evaporated, then add the stock. Cover the pan and simmer for 8-10 minutes until the cabbage is soft. Stir in the double cream, season to taste and keep warm while you cook the fish.
- Season the hake fillets, then dust the skins with flour. Heat the oil in a large pan over a medium-high heat. Add the hake, skin-side down, and cook for four minutes until the skins are golden and crisp. Flip over and cook for 1-2 minutes longer, just until the flesh is opaque and flakes easily.
- Divide the creamy bacon and cabbage amongst four serving bowls and place a hake fillet on top of each portion. Serve with buttered boiled baby potatoes.
Per serving 465kcals, 27.6g fat (11.3g saturated), 19g carbs (8.8g sugars), 34.9g protein, 6.1g fibre, 1.365g sodium