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Ingredients
Method
- For the Fish
- 1 hake fillet
- Oil for frying
- 4 x pancetta slices
- For the Potatoes
- 1 tbsp olive oil
- 150g cooked new potatoes
- 4 spring onions, chopped
- Pinch of curry powder and turmeric
- 150ml double cream
- Squeeze of lemon
- Pinch of cumin seeds
- Handful of chopped parsley
- Heat the oil in a frying pan and fry the potatoes and spring onions for 4 mins. Stir in the curry powder and turmeric and toss to coat, then stir in the lemon juice and cream. Gently stir in the parsley and cumin seeds, and simmer for 10 mins to thicken.
- Meanwhile, wrap the seasoned hake fillet with the pancetta slices. Fry for 3 mins on each side in the oil, then serve alongside the curried potatoes.
30 mins
1 serving
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