Hake, Fresh Peas & Cecina

A barrafina favorite and something that will be on our Christmas table this year. Cecina is the Spanish bresaola, hoping I can find some.

5 tblsp EVOO
maldon sea salt
ground black pepper
800 gr of hake, 4x3 cm medallions
2 large shallots, peeled and finely diced
2 garlic cloves, peeled and finely chopped
200 ml chicken stock
20 gr unsalted butter
8 fresh mint leaves, finely sliced
400 gr fresh peas, shelled and blanched
60 gr cecina, finely sliced
chervil (or other herb)

1. heat 2 tblsp of EVOO in a non-stick pan over medium heat
2. sprinkle salt into pan
3. dry the hake with kitchen paper, add to the pan and cook for 3 minutes on each side
4. heat 2 tblsp of EVOO in a separate pan, cook shallots and garlic 2-3 minutes
5. add stock, bring to boil (if using frozen peas, add them now and bring to boil again)
6. reduce heat and simmer for 5 minutes until the liquid almost completely disappears
7. add butter, mint, fresh peas
8. season with salt and pepper, cook 2 more minutes
9. put cecina into small pan with remaining EVOO and warm through
10. put peas on plates with hake on top, and cecina on the fish
11. garnish with chervil