Roast hake with chorizo, chickpeas and coriander

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Roast Hake Recipe

1
To start this roast hake recipe you need to begin with your chickpeas. Soak the chickpeas overnight in cold water, ensuring there is twice the volume of water to chickpeas
2
Once soaked, strain off the water, place the chickpeas in a colander and rinse well under cold running water
3
Transfer them to a large pan and add the carrot, onion, bacon and a good glug of olive oil
4
Add enough water to rise at least a couple of inches above the chickpeas, then simmer until very tender, keeping an eye on the water in case it needs topping up
5
Once the chickpeas are cooked, let them cool in the liquor, removing the vegetables and bacon
6
Once cool, take about a fifth of the chickpeas out of the liquid, place in the jug of a blender with the cream and, if needed, a little cooking liquid, then process to a coarse purée . Store in a tub until needed
  • 150ml of double cream
7
Place the chorizo in a pan of cold water, bring to a simmer and then strain immediately. Once cool enough to handle, peel off the skin, cut the meat into 1cm dice and place in a pan large enough to hold the chickpeas too
8
Cook on a moderate heat until the chorizo is gently sizzling, add the rest of the chickpeas and enough cooking liquid so the pan is moist
9
When hot, add the chickpea purée, taste for seasoning and keep warm while cooking the hake
10
Heat a large non-stick pan and add a generous amount of oil. Season the skin of the hake with salt and place in the pan skin side down, frying each piece for about 4 minutes until the skin crisps
  • 2kg hake fillet, scaled and pin boned
  • salt
11
Turn the hake over and remove the pan from the heat. Add a good squeeze of lemon juice to the pan, spooning the juices over the hake as it frys
  • 4 lemons, three cut into wedges, one for juicing
12
Add the coriander to the chickpeas, taste for seasoning then arrange on a platter. Place the fillets of hake on top, spoon over the pan juices and serve
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