EPICURE Early Spring 2020

EPICURE food & drink
FISH OF THE DAY
A DELICIOUS, COMFORTING
HAKE CHOWDER RECIPE
The afternoons are getting lighter and the early signs of spring
are within arm’s reach, yet the weather still tells us we’re in
the midst of winter. Bring sunshine to your home this week
and fill your kitchen with the delicious aromas of a creamy
and nutritious chowder, with a twist! We asked award-winning
independent pub company, RED MIST LEISURE, who own
and manage ten pubs across Hampshire and Surrey, to reveal
the recipe to one of their favourite dishes, which can be found
on their pub menus this winter. Enjoy this light, but incredible
moreish dish with a chilled glass of white wine.
FILLET OF HAKE WRAPPED IN
PARMA HAM
served on a mussel and prawn chowder with new potatoes
Serves 4 | Prep time: 30 minutes | Cook time: 30-35 minutes
TO PREPARE AND BAKE THE FISH:
4 skinless Hake fillets
8-12 slices of Parma ham
2 sprigs of rosemary
coarse sea salt and cracked black pepper
6 cloves of garlic, cut into slivers
100ml olive oil
METHOD
Pre-heat the oven to 180 degrees. Place the garlic slivers in an
oven-proof dish together with the sprigs of rosemary. Season
and then pour over the olive oil, place in the oven for about 15
minutes to roast/infuse.
On a chopping board lay flat, but overlaying one another, 2-3
pieces of Parma ham per piece of fish. Place each Hake fillet on
top of the Parma ham, brush with oil and some seasoning and
then wrap the ham around the fish. Sit the wrapped fish (ham
ends sitting on the bottom) on the garlic-infused baking tray and
bake the four parcels of fish for 15-20 minutes. Discard the garlic
slivers once baked (for flavour).
TO PREPARE AND COOK THE MUSSEL AND PRAWN
CHOWDER WITH NEW POTATOES AND WILTED SPINACH:
2 tbsp olive oil
2 onions, finely chopped
2 organic carrots, thinly sliced
2 organic leeks, roughly chopped
1kg mussels (must be debearded and cleaned)
1 litre organic fish stock
250ml double cream
200g fresh raw prawns
1 bunch of chopped fresh basil
2 medium potatoes peeled and chopped
Handful of fresh spinach
METHOD
In a pan, boil the potatoes gently for 10 minutes or until the potato
is soft, drain and set aside (you will add the potatoes in later).
In a separate large pot (for the chowder), heat the oil over a low
heat, once hot add the chopped onions and carrots and sweat for
approximately 5 minutes, stirring frequently to avoid catching. Add
the leeks and continue sweating/ stirring for a further 5 minutes.
Add the mussels, cover with a lid and allow them to steam for 2-3
minutes until their shells begin to open, (note: discard any shells
that remain closed).
Pour in the stock and stir well to combine with the mussel/
vegetable juices and bring to the boil. Once at the boil, add the
prawns and chopped basil and cook for 3-4 minutes until the
prawns are cooked.
Reduce the heat to simmer and stir in the double cream. At this
stage, feel free to add additional milk, stock or water to adjust the
consistency of the chowder to your liking, however it should be
thick consistency (not thin like a broth).
Finally, once the consistency is right, add the potatoes into the
pot alongside a handful of fresh spinach and cook gently to allow
wilting, approximately 3 minutes.
Take a portion of the chowder, serve into a bowl and place the
fillet of wrapped hake on top. Feel free to omit the cream or use a
dairy-free alternative should you have intolerances. Be sure to use
a gluten free stock to ensure this remains gluten-free friendly.
To learn more about Red Mist Leisure and its portfolio of
Hampshire and Surrey pubs, visit: www.redmistleisure.co.uk
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