Hake with Saff-mash and Chard

     Simon Hopkinson came up with saff-mash in his early days at Bibendum. It is rich, bright yellow, soft and fluffy and makes a stunning topping for fish pie but suits this supper of roast hake with tiny tapas chorizo (sold in sets of twelve) and juicy, cabbagey chard. A lovely plateful (thank you Simon).

Serves 4

Prep: 25 min

Cook: 30 min

900g floury-variety potatoes

generous tsp saffron threads

1 garlic clove

750ml fish stock

150-250ml best olive oil

150-250ml full fat milk or thin cream

12 small chorizo, 190g

4 fillets hake

flour for dusting

1 tbsp olive oil

400g Swiss chard

1 lemon

     Peel, chunk and rinse the potatoes. Bring slowly to the boil in the fish stock with saffron and peeled garlic. Simmer gently until the potatoes are tender. Strain and reserve the liquid (for another dish) then pass potatoes etc through a mouli legumes or ricer (or mash) with 2 tbsp cooking liquid. Use a wooden spoon (or Kenwood ‘K’ beater on speed 2) to gradually beat in the olive oil and cream until the mixture is light and fluffy. Season to taste. Heat the oven to 200C/gas mark 6. Place the chorizo in a small pan (I use a small ovenproof frying pan) and bake for 10 minutes. Increase the oven temp to 450C/gas mark 8. Boil a full kettle. Dust the fish with seasoned flour. Heat 1 tbsp olive oil in a heavy, ovenproof frying pan and fry the fish for 1 minute on each side. Transfer the pan to the very hot oven for 5 minutes. Boil the chard, stalks separated from the leaves, in salted water from the kettle. Drain after about 6 minutes when tender. Serve fish with hot mash, chorizo, chard and a lemon wedge.