- 500g potatoes
- 1 leek
- 150g Kalettes®
- A handful of flat leaf parsley
- 1 lemon
- 100ml full cream milk
- 1 tbsp flour
- 2 hake fillets
- 45g butter
- Sea salt
- 1 tbsp olive oil
- Freshly ground pepper
- 1.
Put a large pan of salted water on to boil. Peel and chop the potatoes into bite-size chunks. Trim the roots and top 3cm off the leek. Halve it and rinse out any grit, then finely slice the leek. Trim the stalky bottoms off the Kalettes® and halve them. The water in the pan should be boiling by now. Add the potatoes, cover and simmer for 20 mins till the potatoes are tender.
- 2.
While the potatoes simmer, set your oven to its lowest heat. Set a large frying pan on a medium heat. Add ½ tbsp oil and the leek. Season with a pinch of salt and pepper. Fry, stirring often, for 8 mins till the leek is soft and golden. Scoop into a heatproof dish or bowl and pop in the oven to keep warm.
- 3.
While the leek fries, roughly chop the parsley. Finely grate the zest from the lemon. Juice 1 half. Set the zest, juice and remaining lemon half aside.
- 4.
When the leeks are in the oven, put the frying pan back on the hob. Add the Kalettes®, season and stir fry for 4–5 mins till dark green and lightly charred. Scoop into another heatproof bowl and pop in the oven to keep warm.
- 5.
Check the spuds – they should be tender by now. Drain and tip them back into the pan. Pour in 100ml of the milk and add a good pinch of salt and pepper. Use a masher to crush the potatoes and smoothly mash them. Stir in the cooked leeks. Pop a lid on the pan and set aside to keep warm.
- 6.
Sprinkle 1 tbsp flour onto a plate and lightly season it. Dip the hake fillets in the flour to just coat both sides of the fish. Put the frying pan back on the heat. Add ¼ of the butter to the pan and set it on a medium heat. When the butter has melted, add the hake fillets, skin-side down. Fry for 4 mins then carefully flip and fry for another 3-4 mins till the fillets are opaque white and flake easily when pressed with a fork.
- 7.
Transfer the hake fillets to a couple of warm serving plates. Turn the heat on underneath the mashed potato pan – keep the heat low, to just warm the potatoes through.
- 8.
Add the remaining butter to the frying pan. When it has melted, swirl in the chopped parsley, lemon zest and lemon juice. Bubble for 30 secs. Take off the heat.
- 9.
Scoop the mash onto the plates with the hake. Add the Kalettes®. Pour over the butter and garnish with the last of the parsley, serving the remaining lemon, sliced into wedges, on the side.
- Tip
It's all white
Your leftover milk will keep in the fridge for a few days, or you can pour it into ice cubes trays and freeze it. Then you can pop the frozen cubes of milk into a blender with your favourite fruit and a few green leaves and blitz to make a creamy smoothie.