Hake with scallop, brown shrimp and samphire

When I planned for this dish, I didn’t have anything in particular in mind. I chose hake because I try to alternate fish I use. I normally use smoked hake and make the same dish with it, so it was perfect time to experiment with unsmoked and cook it like I would normally cook cod, pan fried. For the accompaniment, I was just browsing throught the seafood section (I do my food shopping online and have it delivered, to save my precious time after work), and when I saw the small scallops and brown shrimps they sang out to me, wanting to be part of this dish. My husband would like me to get samphire more often than I do, so I decided to get that too. This recipe makes big portions, so you could probably also make this for 3, maybe even 4 people. I had some leftover puy lentils and quinoa, so I served the fish with that.

serves 2
400g fillet of unsmoked hake, cut in two pieces
70g brown shrimp
180g small scallops
90g samphire, washed
2 shallots
50g butter
1 tbsp lemon juice
1 dl frozen peas
1/2 dl cream
salt
white pepper

1. Melt the butter in a frying pan, and add the hake fillet pieces. Season both sides with a little bit of salt and pepper, and fry for about 3-4 minutes on each side. Move to a plate and cover with foil to keep warm.

2. Add finely chopped shallots to the same pan, fry for a minute or two, and add the scallops and lemon juice. Fry for few minutes, stirring.

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3. Add the peas, followed by samphire and shrimp. Season with a dash of pepper. You probably won’t need much salt, as the samphire itself is quite salty. Fry, stirring, for couple of minutes,  until all ingredients are warmed through.

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4. Add the cream, and warm through.