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.
- Melt the butter in a saucepan, and then sweat the onion in the butter until soft, without colouring.
- 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.
- 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.
- To serve, divide the minted peas between four plates and put the fish on top.