Jack Stein served up a tasty Hake Casserole with Porcini Mushroom and Serrano Ham on Sunday Brunch.
The ingredients are: 10g Porcini Mushroom, 20g Unsalted Butter, 15g Shallots, 5g Caster Sugar, 8g Garlic, 420g Chicken Stock, 10g Serrano Ham, 10g Carrots, 20g Leeks, 25g Celery, 20g Onion, 5g Balsamic Vinegar, 3g Thyme, 60g Red Wine and 160g Hake Portion.
See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food
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