Hake in Cider Sauce
Serves 4
Ingredients
Method
4 Hake Fillet
100 g. Back Bacon
250 g. King Prawns
2 Onion
1 Garlic (Chopped)
450 ml. Cider
1 Chilli (Red)
200 g. Plain Flour
½ l. Olive Oil
¼ tsp. Salt (Kosher)
20 g. Parsley (Chopped)
Heat oil and fry fish on a medium heat, making sure it does not brown. Remove the fish from the pan and in the same pan fry the onions, garlic and bacon until softened.
Place the fish back in the pan and add the cider (and optional chilli) and cook for 15 minutes on a low heat.
Add prawns and cook for a further 5 minutes on a low heat.
Serve and sprinkle with chopped parsley.