Unforgettable St. Andrews Food: Roasted Hake with Chorizo

by Haley James

371 Kcal

Protein 42g
Carbohydrates 22.8g
Fat 10.8g

Average cooking

60 min

The ancient Scottish town St. Andrews is the place brimming with fascinating historical facts and prominent architecture. Located on the east coast of File, St. Andrews does belong to the most notable places in Scotland, and even worldwide. The town was named after the patron saint of the country, one of Jesus’s apostles, and now is heavily defined by the 3rd oldest University in the English-speaking world. Due to its popularity among tourists, St. Andrews offers a diverse mix of picturesque places to get a scrumptious dining experience. From traditional fish and chips to sumptuous top-notch dishes, St. Andrews’ restaurants are sure to please your eyes and palate. Whether you’re planning to visit the town or not, we recommend you try your hand at haute cuisine and follow this special recipe developed by Michelin star chef, Geoffrey Smeddle, from the Peat Inn Restaurant.

Where to try

The Peat Inn Restaurant with Rooms

#1 of 2 restaurants in Peat Inn , United Kingdom

Address: Collier Row, Peat Inn, Scotland, United Kingdom

Try your hand at haute cuisine and follow this special recipe developed by Michelin star chef, Geoffrey Smeddle, from the Peat Inn Restaurant.

Roasted hake with salty chorizo, earthy chickpeas, and fresh coriander

The quick and straightforward recipe features a delicious combination of vibrant flavors and impresses even the pickiest eaters. A pan-roasted white fish, such as hake, goes perfectly with the saltiness of chorizo and the delicate taste of coriander. Rich with protein and vitamins, chickpeas have a pleasant creamy texture and are extremely easy to cook. Just soak them overnight before cooking or, alternatively, get canned chickpeas to reduce some preparation time.

Cooking directions

Ingredients

2kg skin-on hake fillet
500g dried chickpeas, soaked overnight in cold water
1 peeled carrot, sliced lengthways in half
1 peeled onion, cut into wedges
1 medium slice of bacon
150 ml of double cream
150g of chorizo
chopped leaves of 1 bunch of coriander
3 lemons cut into wedges
olive oil
For seasoning:
salt
pepper
lemon juice

Step 1. Start with soaking the chickpeas. Add double the volume of cold water to the chickpeas for a night. Then strain off the water and rinse the chickpeas with cold running water using a colander. Put the washed chickpeas in a large pan. Combine them with the carrot, onion, and bacon, generously poured with olive oil. Add water to simmer the dish until tender, top up the water if necessary while cooking.

Step 2. Once everything is cooked, take out the vegetables and bacon from the pan, and leave the chickpeas to cool in the liquid. Then blend about a fifth of the chickpeas with the double cream, put aside until needed.

Step 3. Place the chorizo sausage into cold water and bring to a gentle simmer. Take it out from the water and let it cool. Then peel off the skin, dice the meat, and put in a large pan to sizzle. Add the rest of the chickpeas and some cooking liquid to the chorizo. Once hot, mix the mass with the chickpea puree, season with salt and pepper.

Step 4. Put a large non-stick pan on a medium-high heat, add a gulg of the olive oil, and fry the hake skin side down for about 4 minutes. When the skin crisps, turn over the fish, and remove from the cooker. Squeeze a good amount of lemon juice on the fillet. Mix the chickpeas with the coriander leaves, taste for seasoning, and place on a platter. Put the roasted hake fillet on top and serve.

Due to St. Andrews magnificent views, the local dining venues are the places featuring a peaceful atmosphere. Scottish cuisine offers more than just delicious food, it gives you an unforgettable gastronomic experience full of wonderful, rich, and unique flavors. Take a look at St. Andrews restaurants and diners on our website, or share your own recommendations in the comments below.