A rich harissa-imbued butter coats the tender hake in this recipe which also features parsley mash and tender green beans.
The quantities provided above are averages only.
320 grams
Irish Chicken Breast
600 grams
Potatoes
5 grams
Parsley
1 unit(s)
Garlic
150 grams
Green Beans
1 unit(s)
Lemon
1 sachet(s)
Harissa Paste
2 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
to taste
Butter
TIP: If you're in a hurry you can boil the water in your kettle.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.