- 2 x 200g/7oz hake fillets, skin on
- 1 tbsp olive oil
- salt and freshly ground black pepper, to taste
- 200g/7oz smoked shrimps, shell-on (available from specialist suppliers)
- 1 tbsp olive oil
- 1 large shallot, finely chopped
- 1 leek, white only, finely chopped
- 2 garlic cloves
- 2 tbsp tomato purée
- 2 tbsp brandy
- 225ml/8fl oz fish stock
- 125ml/4½fl oz whipping cream
- salt and freshly ground black pepper
- 250g/9oz Anya potatoes, or similar salad potatoes
- salt and freshly ground black pepper, to taste
- 110g/4oz white crab meat, free of shells
- 2 plum tomatoes, skinned, deseeded and chopped
- 2 spring onions, finely sliced
- ½ lemon, juice only
- 1tbsp olive oil, plus extra for brushing
- 1 tbsp chopped fresh dill
- Preheat the oven to 200C/400F/Gas 6.
- Heat a frying pan until hot and then add the one tablespoon of olive oil.
- Season the fish with salt and freshly ground black pepper and place the fillets skin-side down into the frying pan. Fry for one minute.
- Remove from the frying pan and place on a baking tray.
- Place the fillets in the oven to cook for four minutes, then remove and allow to rest.
- To make the sauce, de-shell all the shrimps and put them to one side. Reserve the shells.
- Heat the one tablespoon of oil in a deep non-stick frying pan until hot. Add the shallot and leek and cook gently for one minute until lightly browned.
- Add the garlic and sauté for a further minute.
- Add the tomato purée and shrimp shells and cook for four minutes.
- Add the brandy to the pan and scrape up any browned bits. Add the fish stock and simmer for a further four minutes.
- Add the cream and season with salt and freshly ground black pepper to taste.
- Allow the mixture to cool slightly, then place the mixture into a food processor and blend until smooth.
- Place a fine sieve over a clean saucepan and pour the mixture through the sieve into the saucepan.
- Place the saucepan onto a medium heat and bring the sauce to simmer. Add the shelled shrimps.
- For the potatoes, boil the potatoes in salted water until they are tender when pierced with a knife. Drain well and set aside.
- Place the potatoes in a bowl and crush them with the back of a fork. Season with salt and black pepper to taste.
- Add the crab, tomato, spring onion, half of the lemon juice, olive oil and dill and mix together.
- To serve, pile the potatoes in the centre of the plate. Place the fish on top with the skin-side up. Squeeze the remaining lemon juice over the top and brush with olive oil. Spoon the sauce around the fish.