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Hake Wrapped in Pancetta with Curried Potatoes

Succulent hake wrapped in crispy pancetta served alongside potatoes simmered in a creamy, aromatic curry and turmeric sauce.

DinnerQuickFishPotatoesCurryPancettaHake

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 102.3 grams 102.3 grams
Protein 45.6 grams 45.6 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
ml
Double Cream
Fruits
1
squeeze
Lemon Juice
Meat
4
slice
Pancetta
NutsSeeds
1
pinch
Curry Powder
1
pinch
Turmeric
1
handful
Parsley
Fresh leaves, chopped
1
pinch
Cumin Seeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
OilsFats
15
ml
Olive Oil
For the potatoes
1
tsp
Oil
For frying
Seafood
1
piece
Hake Fillet
Vegetables
150
g
New Potatoes
Pre-cooked
4
piece
Spring Onion
Chopped

Steps

  • Heat 15ml oil in a large frying pan and soften potatoes and spring onions for a few minutes.
  • Coat ingredients with curry powder and turmeric before adding lemon juice and 150ml cream.
  • Add parsley and cumin seeds and simmer for 8 to 10 minutes until the sauce thickens.
  • Wrap pancetta around the hake fillet and fry in oil for 2 to 3 minutes per side until golden.
  • Place the wrapped fish on a plate and serve with the curried potatoes.