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Pan-fried hake with heirloom tomato and redcurrant salad
Fruit and vegetables
2 banana
shallots
, peeled and minced
½ bunch
fresh coriander
, leaves picked
½ bunch fresh
basil
, leaves picked
1kg/2lb 4oz ripe
tomatoes
, cut into quarters
1
thyme
sprig
1
garlic
clove, smashed
1
garlic
clove, smashed
½ bunch fresh
basil
1kg/2lb 4oz heirloom
tomatoes
of different varieties and colours, cut into big, irregular chunks
125g/4½oz
redcurrants
or raspberries, picked
16
basil
leaves
Cooking ingredients
dash
sherry vinegar
dash white
balsamic vinegar
1 tsp
salt
1 tsp
olive oil
2 tbsp
olive oil
salt
16 fresh
almonds
in shells
pinch
fleur de sel
2 tbsp extra virgin
olive oil
Dairy, eggs and chilled
1 tbsp unsalted
butter
25g/1oz unsalted
butter
Meat, fish and poultry
4 x 100g/3½oz
hake
fillets
Other
½ small
sourdough bread
, crusts removed and bread cut into 2cm/¾in cubes
Back to recipe
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