Mourne Fishbox Hake, Chickpea & Chorizo Cassoulet with Gremolata – Recipe by Burren Balsamics
Ingredients 4 x 160g Hake Loin portions (pinboned) Sea salt & Black pepper Sunflower oil 30g Butter Cassoulet: 400g Tin of Chickpeas (drained and rinsed) 400g Tin of Chopped Tomatoes 1 Onion (peeled and finely chopped) 20ml Burren Balsamics Original White 100g Chorizo (cut into chunks) 1 Red Pepper (cored and finely diced) Gremolata: 1 […]