Sean Kelly's Hake and Spoots (Razor Clams) with a Chorizo and Pea puree
Ingredients
4 x Hake
200g Frozen Peas
10g Fresh Mint
100g Fresh Peas
4 Slices of spicy chorizo
40g Diced spicy chorizo
4 Spoots (razor clams)
100g Whipping cream
1 Lemon
8 Pea shoots
50g Olive oil
50g Butter
Isle of Skye sea salt (or alternative sea salt)
Method
Bring 200g of water to the boil with the fresh mint then pour over the frozen peas, blitz to a puree. Season to taste and keep
warm.
Heat a pan large enough to take the spoots until very hot, throw in the spoots with a splash of white wine (or water if you don’t want alcohol) Place a lid on the top and cook for approximately 1 minute or until they open (DO NOT OVERCOOK)
Remove the spoots from the shells and cut into slices. Keep the juices and shells.
Cook the fresh peas in boiling salted water with a sprig of mint then drain.
Make the sauce by boiling the juices from the spoots with the cream until slightly thickened, add the chorizo and cook for a further minute, the add the peas and spoots until just warm remove from stove and keep warm whilst cooking the hake.
Heat a non-stick pan add the oil and butter, when foaming add the fish and cook for 4 minutes on the skin side, during this time baste the fish with pan juices. When the fish is almost cooked turn over and finish with some lemon and Isle of Skye sea salt and keep warm.
Grill the slices of chorizo until crispy.
To Serve
Spread some pea puree on a plate, just above the puree place a spoot shell and fill with the spoots, peas and chorizo. Place
the fish on top of the puree and finish with some pea shoots and the grilled chorizo as in the picture. Serve with some buttered Jersey Royals on the side
