- 4 x 150g hake fillets, skinned and boned
- 100g Puy Lentils
- Salt and freshly ground black pepper
- 4 smoked streaky rashers, stretched by running the back of a knife along their length
- 1 tablesp. rapeseed or olive oil
- 200g spinach, roughly chopped
- 1 garlic clove, peeled and crushed
- 1 teasp. Dijon mustard
- 150ml cream
- 1 lemon, cut into quarters
Hake with Bacon, Spinach and Lentils
4 people
Ingredients
Main
- 4 x 150g hake fillets, skinned and boned
- 100g Puy Lentils
- Salt and freshly ground black pepper
- 4 smoked streaky rashers, stretched by running the back of a knife along their length
- 1 tablesp. rapeseed or olive oil
- 200g spinach, roughly chopped
- 1 garlic clove, peeled and crushed
- 1 teasp. Dijon mustard
- 150ml cream
- 1 lemon, cut into quarters
Method
Copy TextTo cook the lentils: Place the lentils in a sauce pan and cover with water. Then cover with a lid and bring to the boil. Reduce the heat and allow to simmer for 20 minutes. Drain and rinse. Set aside.
To cook the hake: Season the hake fillets with salt and pepper, then wrap each fillet, around the middle, with 1 slice of bacon, overlapping the bacon and tucking the seam underneath.
Heat a little oil in a large non-stick frying pan over a medium heat. Add the hake to the pan, seam side down and cook until golden on one side, this will take 3-4 minutes. Turn and cook for a further 3-4 minutes, depending on the thickness of the fillets. Set aside and keep warm.
Add the spinach to the pan the fish was cooked in and cook on medium until wilted. Add the lentils, garlic, some salt and pepper and warm through for a few minutes. Mix together the mustard and cream, add to the pan and let it bubble up. Check for seasoning.
To serve: Divide the lentil and spinach mixture between four plates. Place a hake fillet on top. Serve a piece of lemon on the side.
The Quality Mark & You
Learn MoreMethod
Copy TextTo cook the lentils: Place the lentils in a sauce pan and cover with water. Then cover with a lid and bring to the boil. Reduce the heat and allow to simmer for 20 minutes. Drain and rinse. Set aside.
To cook the hake: Season the hake fillets with salt and pepper, then wrap each fillet, around the middle, with 1 slice of bacon, overlapping the bacon and tucking the seam underneath.
Heat a little oil in a large non-stick frying pan over a medium heat. Add the hake to the pan, seam side down and cook until golden on one side, this will take 3-4 minutes. Turn and cook for a further 3-4 minutes, depending on the thickness of the fillets. Set aside and keep warm.
Add the spinach to the pan the fish was cooked in and cook on medium until wilted. Add the lentils, garlic, some salt and pepper and warm through for a few minutes. Mix together the mustard and cream, add to the pan and let it bubble up. Check for seasoning.
To serve: Divide the lentil and spinach mixture between four plates. Place a hake fillet on top. Serve a piece of lemon on the side.
