Hake with red pepper relish

Hake with red pepper relish

Ingredients

For the fish:
4 Fillets of hake
Some Himalayan crystal salt / coarse sea-salt
Tablespoon butter
Olive oil

For the Red Pepper Relish:
5 Red Peppers
1 Red Chilli
1 Onion
2 Garlic cloves
2 Sprigs of Thyme
1 Bay leave
2 Tablespoons balsamic vinegar
1 Tablespoon honey
5 Tablespoons olive oil
A pinch of salt
Some fresh fennel
Some smoked paprika

Cover the hake fillets with some Himalayan crystal salt (or normal course sea-salt) and set aside for 15 minutes.

After 15 minutes or so, rinse the fish with cold water, use a paper towel to pat the fish dry and set aside.

Now for the Red Pepper Relish.
Crush the Garlic cloves.
Finely chop the onions.
Slice the fennel into fine pieces.
Cut the Red Peppers into Julienne strips.

 Heat the 5 tablespoons of olive oil in a pan together with the red pepper, garlic, fennel, onion, red chilli, thyme, bay leave and a pinch of salt.

Cook for 15 minutes on a low heat until the onions and the peppers are nice and soft.

Add the paprika, balsamic, paprika and honey into the relish.

Cook until this mixture has been reduced by a third.

Season with salt and pepper to taste.

Simmer gently for a while.

In a sauce pan, heat enough olive oil to cover the base of the pan.

Add the butter.

Pan fry the hake for more or less for 4 minutes on each side. Once done, set the hake aside to rest.

Once the fish has rested, it is time to dish up.

This was a great dish and we enjoyed it a lot. Only thing to mind though - don't take so many pictures of it afterwards that it is completely cold by the time the girlfriend finally decide there is enough photos we can now eat.

This dish works very well as an aphrodisiac. Believe me.