4 x 150g hake fillets, skin on and boned
250g uncooked, peeled Dublin Bay pawns, veins removed, defrosted if frozen
1 tablesp. olive oil
Salt and freshly ground pepper
75g butter
1 tablesp. lemon juice
1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
Potatoes
Carrots
4 x 150g hake fillets, skin on and boned
250g uncooked, peeled Dublin Bay pawns, veins removed, defrosted if frozen
1 tablesp. olive oil
Salt and freshly ground pepper
75g butter
1 tablesp. lemon juice
1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
Potatoes
Carrots
To cook the hake: Heat the olive oil in a large frying pan. Season the hake fillets with salt and pepper then add them to the pan, skin side down. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter around the hake fillets in the pan and cook for another minute until the skin is crisp.
Turn the hake over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you cook the prawns and make the sauce.
To cook the prawns: Drain the prawns if frozen. Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted add the prawns and cook gently for a minute, turn them over and cook for another minute.
To make the sauce: With the prawns still in the pan add the lemon juice and the herbs, swirling to combine. Season to taste. Spoon the sauce and prawns over the hake fillets and serve straight away with carrots and potato wedges or baby potatoes.
To cook the hake: Heat the olive oil in a large frying pan. Season the hake fillets with salt and pepper then add them to the pan, skin side down. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter around the hake fillets in the pan and cook for another minute until the skin is crisp.
Turn the hake over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you cook the prawns and make the sauce.
To cook the prawns: Drain the prawns if frozen. Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted add the prawns and cook gently for a minute, turn them over and cook for another minute.
To make the sauce: With the prawns still in the pan add the lemon juice and the herbs, swirling to combine. Season to taste. Spoon the sauce and prawns over the hake fillets and serve straight away with carrots and potato wedges or baby potatoes.
Steamed carrots
Potato Wedges or baby potatoes
