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.

Dinner Quick Fish Potatoes Curry Pancetta Hake

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

102.3g

per serving

102.3 g total

Protein

45.6g

per serving

45.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

Fruits

squeeze

Lemon Juice

Meat

slice

Pancetta

NutsSeeds

pinch

Curry Powder

pinch

Turmeric

handful

Parsley

Fresh leaves, chopped

pinch

Cumin Seeds

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

Olive Oil

For the potatoes

tsp

Oil

For frying

Seafood

piece

Hake Fillet

Vegetables

150

New Potatoes

Pre-cooked

piece

Spring Onion

Chopped

Method

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.