Ingredients
- 50ml olive oil
- 2 cloves of garlic, peeled and sliced
- 250g skinless, boneless hake
- 2 fresh bay leaves
- 1 tin of butterbeans, rinsed
- 100ml cream
- 120ml milk
- Salt
- White pepper
- A squeeze of lemon juice
- Black or green tapenade
- Toasted slices of baguette
1 Put the olive oil in a pan and add the sliced garlic.
2 Gently heat the oil until the garlic turns lightly golden.
3 Remove the garlic with a slotted spoon before it burns.
4 Lay the hake on top of the garlicky oil, then add the bay leaves.
5 Scatter the butterbeans around the hake then pour in the cream, milk, top with the garlic pieces and season.
6 Cover and poach gently for 10 minutes.
7 When the fish is cooked, add a little lemon juice to the mixture then crush everything with the back of a fork.
8 Meanwhile, smear the tapenade on the toast.
9 Check the seasoning then serve warm with the toast.
