4 x 180g Hoki fillets (skin on)
25g butter, diced
1 Tbsp. olive oil for frying
1 can white beans, drained and rinsed
2 tbsp. sour cream
2 tbsp. olive oil
1 small red onion
3 garlic cloves, crushed
Small pinch saffron
1 medium spicy chorizo sausage, half diced, half sliced
½ can crushed tomatoes
2 tbsp. red wine vinegar
1 tsp brown sugar
1 small jar piquillo peppers, drained, rinsed and diced
1 small bunch Italian parsley, chopped
Rocket and extra virgin olive oil to serve
- First make the white bean puree, by placing half of the white beans into a food processor along with the juice of ½ a lemon, ½ a garlic clove and the sour cream. Puree until smooth, season to taste with salt and pepper, then set aside.
- Heat the 2 tbsp. olive oil in a heavy-based sauce pan over medium-low heat, add the onion and remaining garlic. Fry gently without colouring for about 10-15 minutes then add the saffron and the diced chorizo. Cook for 5 more minutes or until the chorizo is golden. Add the crushed tomatoes, vinegar and sugar. Simmer for 10-15 minutes to cook out the tomatoes, then stir through the diced peppers, the remaining white beans and parsley. Cook for 5 minutes more, then remove from the heat. Season to taste with salt and pepper. Set aside.
- To cook the fish, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry skin side down, for 3-4 minutes or until the skin is crisp and golden. Turn-over and cook for another 1-2 minutes. Add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
- Meanwhile in a separate pan, fry or grill the remaining chorizo slices until golden.
- To serve, place a large dollop of the white bean puree into the centre of 4 plates, top with a large spoonful of the white bean, pepper and chorizo mix, then place fish on top. Garnish with the fried chorizo and rocket leaves, drizzle with a little extra virgin olive oil and serve.
Recipe by Hopgood's & Co