Ingredients

• 2 x 200g/7oz hake fillets
• skin on
• 1 tbsp olive oil
• salt and freshly ground black pepper
• to taste
• 200g/7oz smoked shrimps
• shell-on (available from specialist suppliers)
• 1 tbsp olive oil
• 1 large shallot
• finely chopped
• 1 leek
• white only
• finely chopped
• 2 garlic cloves
• 2 tbsp tomato purée
• 2 tbsp brandy
• 225ml/8fl oz fish stock
• 125ml/4½fl oz whipping cream
• salt and freshly ground black pepper
• 250g/9oz Anya potatoes
• or similar salad potatoes
• salt and freshly ground black pepper
• to taste
• 110g/4oz white crab meat
• free of shells
• 2 plum tomatoes
• skinned
• deseeded and chopped
• 2 spring onions
• finely sliced
• ½ lemon
• juice only
• 1tbsp olive oil
• plus extra for brushing
• 1 tbsp chopped fresh dill

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a frying pan until hot and then add the one tablespoon of olive oil.
• Season the fish with salt and freshly ground black pepper and place the fillets skin-side down into the frying pan. Fry for one minute.
• Remove from the frying pan and place on a baking tray.
• Place the fillets in the oven to cook for four minutes
• then remove and allow to rest.
• To make the sauce
• de-shell all the shrimps and put them to one side. Reserve the shells.
• Heat the one tablespoon of oil in a deep non-stick frying pan until hot. Add the shallot and leek and cook gently for one minute until lightly browned.
• Add the garlic and sauté for a further minute.
• Add the tomato purée and shrimp shells and cook for four minutes.
• Add the brandy to the pan and scrape up any browned bits. Add the fish stock and simmer for a further four minutes.
• Add the cream and season with salt and freshly ground black pepper to taste.
• Allow the mixture to cool slightly
• then place the mixture into a food processor and blend until smooth.
• Place a fine sieve over a clean saucepan and pour the mixture through the sieve into the saucepan.
• Place the saucepan onto a medium heat and bring the sauce to simmer. Add the shelled shrimps.
• For the potatoes
• boil the potatoes in salted water until they are tender when pierced with a knife. Drain well and set aside.
• Place the potatoes in a bowl and crush them with the back of a fork. Season with salt and black pepper to taste.
• Add the crab
• tomato
• spring onion
• half of the lemon juice
• olive oil and dill and mix together.
• To serve
• pile the potatoes in the centre of the plate. Place the fish on top with the skin-side up. Squeeze the remaining lemon juice over the top and brush with olive oil. Spoon the sauce around the fish.