Eating In

Serves 2
1 bunch asparagus, hard ends removed
3 garlic cloves, finely chopped
4 tablespoons olive oil
1½ teaspoons plain flour
2 tablespoons very finely chopped flat leaf parsley
2 hake steaks on the bone
Boil the asparagus in salted water until tender. Drain and reserve the water. In a large frying pan fry the garlic in oil for a few seconds only. Don’t let it brown. Add the flour and stir for a minute or so. Add the parsley, then gradually add 250ml of the asparagus water stirring vigorously. Add a pinch of salt and simmer for about 8 minutes until the sauce thickens a little. Put in the fish steaks. Move them around without taking the pan off the heat to allow the white liquid they release to mix with the sauce. Turn the steaks over after 5 minutes, arranging the asparagus around them. Cook over a low heat for a further 3 to 5 minutes.