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Hake Osso Buco

Hake Osso Buco

Ingredients

Ingredients: 

  • 800g floury potatoes, cut into 4cm chunks
  • 40g unsalted butter
  • 2 medium leeks, sliced
  • 200g savoy cabbage, shredded
  • 2 hake fillets (about 150g each)
  • 2 tbsp. whole milk
  • 1 tsp. wholegrain mustard
  • 1 tbsp. olive oil
  • ½ jar Sacla’ Osso Buco Sauce with Zesty Lemon & Herbs

How to make the recipe

Method: 

  1. Boil the potatoes in a pan of salted water then simmer until tender. Meanwhile, heat half the butter in a frying pan over a medium-heat and cook the leeks and cabbage with for about 18 mins until soft and lightly golden.
  2. Sprinkle some salt on the hake fillets and set aside.
  3. Drain and then mash the cooked potato before adding the milk. Stir in the leeks and cabbage along with the mustard. Season and cover over to keep warm.
  4. Add oil to a frying pan and, once hot, add the hake fillets skin-side-down. Fry for 3-4 mins until the skin is crisp then turn over and add the Osso Buco Sauce. Cook for another 2-3 mins, until the fish is opaque all the way through. Serve the fish and sauce on top of the colcannon.