Pan-Fried Hake With Fennel Confit And Dry Sherry Sauce

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 fennel bulb

200 ml olive oil

1 clove garlic, crushed

1 bay leaf

sea salt and freshly cracked black pepper

1 tablespoon unsalted butter

1 fennel bulb, finely sliced

60 g celery, finely sliced

1 banana shallot, finely sliced

125 ml dry sherry

500 ml fish stock

125 ml double cream

2 tablespoons unsalted butter

12 new potatoes, cooked and sliced

100 g samphire

50 g sea purslane

50 g sea aster

6 x 150g hake fillet portions, skin on, scaled and bones remove

2 tablespoons rapeseed oil

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