Hake Osso Buco

Step 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.

Step 2

Sprinkle some salt on the hake fillets and set aside.

Step 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.

Step 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.