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Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley
Fruit and vegetables
1 large
potato
, preferably Desirée variety, peeled and evenly diced
1 small banana
shallot
, peeled and diced
1 sprig flat leaf
parsley
, leaves picked and chopped
lemon juice
, to taste
Cooking ingredients
125ml/4fl oz Arbequina
olive oil
olive oil
, for cooking
Drinks
50ml/2fl oz manzanilla
sherry
Dairy, eggs and chilled
10g/¼oz unsalted
butter
5 tbsp
double cream
25g/1oz unsalted
butter
Meat, fish and poultry
2 x trimmed and cleaned darnes of
hake
, about 200g/7oz each
125g/4½oz hot cooking
chorizo
, peeled and diced
16 surf
clams
, washed
Other
sea salt and freshly ground black pepper
50ml/2fl oz
white wine
Back to recipe
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