serves four
Season the hake fillets with Maldon salt and allow them to firm in the fridge for 1 hour. Rinse and pat dry on kitchen paper. Dust the hake fillets in flour and pan-fry them over a medium heat until golden on all 4 sides. Set aside on a warmed plate. Heat a small saucepan, add a teaspoon of olive oil and gently fry the garlic for 1 ½ minutes without colour. Add the clams, sherry and hake. Cover with a tight-fitting lid & cook gently for 5-6 minutes or until the hake is cooked. Remove from the heat. Remove the hake from the saucepan and then stir in the remaining olive oil, followed by the chopped parsley. Check the seasoning, maybe adding a squeeze of lemon juice for acidity. Place the tender hake fillet in the centre of four warmed plates. Spoon the clams and juice over and around. Top with the Iberico ham and serve.