Pan fried harissa hake with a chorizo hash

Ingredients for 4

Hake fillet (4)
4 tsp harissa
1/2 large chorizo ring
2 leeks (or 1 onion)
1/2 cabbage
4 large potatoes
Small bunch of chives
1 pickled beetroot
Olive oil, salt and pepper

Method

1) Cut the leeks, potatoes (I leave the skins on) and chorizo into 1 cm dice and sweat in 1 tbsp of olive oil, in a  large lidded pan. Season as and taste as you go.

2) Once the potatoes are soft (usually 15-20 minutes) shred the cabbage and add, and cook for another 5 minutes.

3) Whilst the hash is cooking season and coat the hake with olive oil all over and spread the flesh side with a thin coating of harissa.

4) In a medium hot frying pan, cook the hake skin side down until opaque 3/4 of the way through and then flip and allow to rest in the hot pan on the flesh side.

5) Serve a pile of hash and then place the hake fillet on top, garnish with cubes of pickled beetroot and chopped chives.