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Hake wrapped in pancetta with curried potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Martin

From Ready Steady Cook

Method


  1. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.

  2. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream.

  3. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.

  4. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.

  5. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside.

Ingredients

For the potatoes

  • 1 tbsp olive oil
  • 150g/5¼oz new potatoes, cooked
  • 4 spring onions, chopped
  • pinch curry powder
  • pinch turmeric
  • squeeze lemon juice
  • 150ml/5fl oz double cream
  • handful fresh parsley leaves, chopped
  • pinch cumin seeds

For the fish

  • 1 hake fillet
  • 4 slices pancetta
  • oil, for frying
  • salt and freshly ground black pepper

Shopping List

Hake wrapped in pancetta with curried potatoes

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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