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Restaurant recipe: The Chequer’s Paprika Hake

PUBLISHED: 12:21 25 January 2016 | UPDATED: 12:21 25 January 2016

Paprika hake with gazpacho, samphire and parmentier potatoes

Paprika hake with gazpacho, samphire and parmentier potatoes

Archant

... with gazpacho, samphire & parmentier potatoes. This fragrant, aromatic dish is a dinner party showstopper.

Ingredients (serves two)

2 8oz hake fillets

2 Maris Piper potatoes

100g samphire

Smoked paprika

2 cloves garlic

For the Gazpacho:

Quarter of a cucumber

6 plum tomatoes

1 red pepper

1 red onion

Basil

5ml red wine vinegar

Method

1. Marinade the hake in the paprika, oil and garlic.

2. For the gazpacho, blend all the ingredients and pass through a sieve.

3. Peel and chop the potatoes into 1cm squares, part boil, then fry in oil at 180 degrees until golden.

4. Blanche the samphire in salted boiling water for about 30 seconds.

5. To cook the hake, heat a pan, place the fish skin side-down first and cook each side for three minutes, leave to rest.

6. To plate the dish, pour the gazpacho into a large bowl, covering the bottom, then place a pile of samphire in the middle and the hake on top. Then eat!

Restaurant recipe by The Chequers, Fowlmere near Royston

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