A José Recipe

Hake a la Romana with Sautéed Lentils and Jamón Ibérico

Here is my dish for BBC1?s Saturday Kitchen (Jan 18th 2014).  Pair with Jane Parkinson’s racy suggestion of a slightly chilled Monastrell from Yecla.  Monastrell (or Mourvedre) is earthy and picks this up in the lentils and jamon.  Traditionalists, who can’t contemplate red with fish, might choose an Albariño or Godello from Galicia.

  1. To make the braised lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20 to 25 minutes. Season with salt and pepper at the end of cooking. Drain off the excess stock so that the lentils are dry.
  2. Put the egg yolks, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Add the parsley and mix well together
  3. Pour 1cm of olive oil in a large non stick frying pan, place over a medium heat to 170C (or you can use a deep fryer).  Coat the pieces of hake in flour. Shake the excess flour off and the coat well in the beaten eggs. Place into the hot oil and fry for approx 4 minutes on each site, depending the thickness of the fish. We are looking for a golden brown. Lift onto kitchen paper, and leave to drain.
  4. Sauté the lentils lightly in a pan with a little olive oil.  Add the spinach and cook very briefly.  You just want to warm the spinach, not wilt.
  5. Divide the lentils between 4 warmed plate, place the hake on top and top with a tablespoon of lemon mayonnaise. Scatter over the diced jamón.  Serve warm and enjoy.

Ingredients:

Serves 4

For the braised lentils

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 carrot, finely chopped
  • 1 bay leaf
  • 150g dried small green lentils
  • 500ml chicken stock, cold
  • sea salt and freshly ground black pepper
  • 40g baby spinach
  • 50g Jamón Ibérico in small dice

For the lemon and olive olive oil mayonnaise (Makes approx. 150ml)

  • 1 large free-range egg yolks (at room temperature)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • sea salt flakes
  • 75 ml extra virgin olive oil
  • 75ml sunflower oil
  • 2 tablespoon chopped parsley

For the hake

  • 4 x 170g of hake
  • Olive oil for frying
  • Plain flour for coating
  • 2 large free range eggs, beaten
  • Sea salt and freshly ground black pepper