Hake, Mushroom, Spinach and Pesto Traybake
Heat oven to 200C
Remove the top green end and the root end from the leek and wash in between the green layers. Slice the leeks into thin rounds.
Heat a large frying pan up and add 1 tbp of olive oil. Fry the leeks for 5-8 minutes until they have softened.
Peel and finely chop the garlic cloves. Pick the leaves from the rosemary and finely chop them.
Add the garlic and chopped rosemary to the leeks and cook for 2 minutes
Finely slice the mushrooms and add them to deep baking dish. Drizzle over the tamari and season with salt and pepper.
Add the cooked leeks, stock and drained cannellini beans to the tray. Cook in the oven for 15 minutes.
Take the tray out of the oven and add the cream and spinach. Drizzle the pesto all over the traybake.
Add the hake fillets on top and cook for a further 10 minutes until the hake is cooked through.
Recipe by Chef Ali Pumfrey
- 2 Leeks
- 2 Garlic Cloves
- 2 Sprigs Rosemary
- 2 400g Tins Cannellini Beans
- 200ml Stock
- 2 tbsp Tamari or Soy Sauce
- 300g Mushrooms
- 125g Baby Spinach (washed)
- 300ml Cream
- 2 tbsp Pesto
- 4 Fillets of Hake
- Olive Oil
- Salt & Pepper