Serves 2

For the salad

2 medium potatoes, steamed and diced

2 beetroot, steamed and diced

1 medium apple, peeled and diced

½ celery stalk, trimmed and finely chopped

¼ cucumber, seeds removed and diced small

2 tbsp natural yoghurt

3 to 4 tbsp good quality mayonnaise

2 tsp apple cider vinegar

½ tsp Dijon mustard

2 tbsp chopped chives

Salt and freshly ground black pepper

For the fish

Oil

2 tbsp butter

2 x pieces of hake, skin on

4 tbsp plain flour, to dust

¾ tsp paprika

2 tsp chopped fennel (or dill)

1 lemon, juice only

1½ fl oz / 50ml double cream

Lemon slices, to garnish

Sprigs of fennel, to garnish

For the salad, the diced potatoes and beetroot must be cold.

Combine the diced apples and celery with the cold potatoes and beetroot.

Combine the natural yoghurt, mayonnaise, cider vinegar, Dijon mustard, chives together into a bowl and mix well.

Spoon into the potatoes and beetroot and toss well. Season with salt and freshly ground black pepper. Cover and leave for the flavours to develop in the fridge.

For the panfried fish, heat a nonstick frying pan with oil over a medium high heat.

Dust the fish in flour, paprika, salt and pepper.

Season with salt and freshly ground black pepper.

Place with skin side down onto the pan and fry for 3 to 4 minutes until the skin is crispy.

Turn the fish over and fry for 1 to 2 minutes depending on the thickness of the fish, basting over from time to time until the fish becomes opaque, and it flakes away.

Place the cooked fish on a clean plate while you make the sauce.

Add the other 1 tbsp butter and pour in the double cream, salt and pepper and stir until it thickens slightly.

To assemble, place a food ring on a serving plate on one side.

Spoon potato beetroot salad into the ring and press down lightly.  Gently take the ring off.

Place a piece of fish on the side, spoon over a little lemon sauce.

Garnish with lemon slices and sprigs of fennel.

Serve immediately.