Magpie Recipe: Hake with Spanish beans, for two

The Magpie restoration nears completion after the fire devastated the property.  Paul Gildroy with Site Project Manager Paul Wignall with one of the original works. Picture by Richard Ponter 175412e
The Magpie restoration nears completion after the fire devastated the property. Paul Gildroy with Site Project Manager Paul Wignall with one of the original works. Picture by Richard Ponter 175412e

Here is this week’s recipe from the Magpie Cafe, Whitby.

Ingredients

2 x 225g Hake Loin (skin on)

Seasoned flour for dusting

1 Onion, chopped

1 Leek, finely sliced

2 x 400g tin Butterbeans (drained and rinsed)

150g Smoked Bacon, diced

Quarter stick of celery, finely diced

1 clove of Garlic, crushed

300ml Chicken Stock

1 pinch Saffron

Half teaspoon Sweet Smoked Paprika

200g Nduja, Diced (a rich Spanish Spicy Pork Salumi, very soft)

Oil for cooking

Salt and Pepper

Chopped parsley to finish

Method

Place the saffron into the stock to infuse. For the Spanish Beans, heat a little oil in a pan and add the smoked

bacon, onion, celery and garlic. Sauté over a moderate heat for 4-5 minutes, stirring often until the vegetables are opaque.

Add the leeks and cook for a further 2 minutes before adding the butterbeans, smoked paprika and stock. Bring to the boil and then simmer for 10 minutes.

For the hake, heat some oil in a pan, lightly dust the hake in the seasoned flour and carefully lay the fish into the pan (flesh side down). Cook over a moderate heat for 3-4 minutes to sear and colour the fish.

Turn the fish over and cook for a further 3-4 minutes, place into a pre-heated oven for a further 4 minutes to ensure that the fish is cooked through.

Back to the beans, season the beans with pepper and salt if needed then stir in the Nduja to warm through.

Spoon the beans into suitable bowls and place on top the hake, sprinkle over freshly chopped parsley and serve.