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Hake with Minted Peas à la Françoise

Ingredients: (Serves 4) 4x Hake Fillets, 50g butter, 1 onion, finely diced, 200ml white wine, 1/2 litre chicken stock, ¼ head of iceberg lettuce, shredded, 150g cooked peas, ½ bunch of mint, torn into pieces 100ml olive oil, for frying, Salt and freshly ground black pepper.


  1. Melt the butter in a saucepan, and then sweat the onion in the butter until soft, without colouring.
  2. Add the white wine and reduce by half, then add the chicken stock and reduce by one-third. Add the lettuce, peas and mint and keep warm.
  3. Heat olive oil in a non-stick pan. Season the fish and put it in the pan, skin side down. Cook for four minutes on each side.
  4. To serve, divide the minted peas between four plates and put the fish on top.