Hake steaks with greens

IF you are watching your waistline, try this recipe for hake steaks cooked in stock and sherry, with a bowlful of young green vegetables and herbs. It serves four.

INGREDIENTS:

4 hake steaks, about 200g each, and 2.5cm thick

2 teaspoons plain flour, plus extra for dusting

4 tablespoons olive oil

4 shallots

2 garlic cloves, crushed

100ml well-flavoured fish stock

100ml white wine

75ml dry sherry

20 asparagus tips

150g peas

1 tablespoon finely chopped parsley

METHOD:

Dust the fish steaks in flour and season. Heat 3 tbsp of the olive oil in a sauté pan and cook the fish for three minutes on each side until golden but not cooked through to the middle (be careful when turning the steaks). Put these in a hot dish and cover to keep warm.

Add the rest of the olive oil to the pan and cook the shallots over medium heat until soft, then add the garlic and cook for a further minute. Add the 2 tsp flour and stir it around for a minute, then add the stock, wine and sherry to the pan and bring to the boil. You want it to reduce by about a third.

At the same time, cook the asparagus tips and the peas in boiling water for two to three minutes (the asparagus should be only just tender). Drain and run cold water over them.

Lower the heat under the stock and add the fish. Gently cook the fish right through to the centre of the steaks – about five minutes. Quickly add the asparagus and peas, heat through and scatter on the parsley. Check the seasoning and serve immediately. – The Telegraph