Pan Roasted Hake

Step 1: Begin by preheating oven, and draining and rinsing off haricot beans. 100g is how much you want to have for this recipe. Save the rest for a lovely breakfast dish.

Step 2: Heat your pan on a medium high heat, which this is heating lightly season with regular salt the flesh side of the fish and then tap lightly the skin side of the fish into the curry salt mixture(this will create a beautiful salt crust for the skin of your fish, as well help it to not stick) Test the heat of the pan by hovering your hand close to the surface. If you feel heat, add a generous bit of cooking oil to the pan- it should become quite fluid if the pan is of good heat. Place the fish skin side down and you should hear a healthy sizzle.

When you begin to see the cook on the fish come up the sides, it is time to flip your fish onto the meat side. Add a 50% of your butter, crushed garlic, and the leeks, and put the pan and all in the oven for 5 mins.

Step 3: Remove fish from pan after cooking and let rest in a nice warm area on a paper towel, skin side up. In the same pan, add white wine, beans, and cook until you no longer feel the alcohol when you smell. Add the rest of your butter and a little dash of water, pinch of salt to taste and swirl the pan to emulsify the butter and water. Add fish back in the pan, skin side up and put nice lumps of crab meat amongst the dish, sprinkle espelette chilli flake to your liking; serve immediately in the pan.