Hake Fillet - Red pepper, Chive & Gnocchi
Submitted by sarah hyland
Hake fillet wrapped in serrano ham over spinach, served with homemade potato gnocchi and a creamy roasted red pepper sauce. A restaurant-worthy plated dinner that layers flaky white fish, crisp-salty ham, and silky sauce.
YIELD
1 servingsPREP
15 minCOOK
1 hrsREADY
This is a proper dinner-party plate, the kind that looks like it came from a restaurant kitchen. Flaky hake fillet is wrapped in salty serrano ham over a bed of spinach, then paired with pillowy homemade gnocchi and a velvety roasted red pepper sauce.
Wrapping the hake in serrano ham does double duty: it seasons the mild fish and, crucially, holds it together while protecting it from drying out, the ham crisping as the fish stays moist underneath. Chilling the wrapped parcel firms it up so it holds its shape when seared.
The gnocchi are worth making from scratch. Mixing mashed potato, flour, and egg into a soft dough, then resting it before rolling and cutting, keeps them tender, and boiling just until they float tells you they’re done. A quick pan-fry afterward gives them golden, crisp edges. The roasted red pepper sauce, softened onion and pepper blended smooth with cream, ties the plate together with a sweet, silky richness.
Chef Tips
- Chill the ham-wrapped hake before cooking so the parcel holds together when seared.
- Boil the gnocchi only until they float, then shock in iced water so they don’t overcook.
- Pan-fry the boiled gnocchi for golden, crisp edges before saucing.
Variations
- Use prosciutto or pancetta in place of serrano ham.
- Swap hake for cod, haddock, or another firm white fish.
- Finish the sauce with a pinch of smoked paprika or chilli for a Spanish-style kick.
Ingredients
Directions
Place serrano ham across each other.
Put the spinach in the centre and hake on top.
Wrap serrano ham over the spinach and hake.
Wrap in cling film and place in fridge until needed.
For the gnocchi, mix all the ingrediants together to form a dough.
Let it rest in a cool place for 20 mins.
Flour a clean work surface and roll our dough into long sausage shapes.
Cut dough into 1 inch pieces and cook in boiling water until they rise to the top. Cool in iced water.
In a small pot, shallow fry the sliced onion until soft.
Add garlic and red pepper. Slowly cook for 5 minutes. Add cream.
Cook for another 10 minutes. Blend with a hand blender.
Add salt and pepper to taste.
Seal hake on a hot pan and place fish on to a tray in the oven for 9 minutes.
With the same pan, pan fry gnocchi then add the red pepper sauce.
Place in a bowl with some grated parmesan.
Add fish and serve.
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