Fried Hake, Dill Peas with Hollandaise Sauce

Mmm...

Ingredients:

Hake

Peas

Butter

Dill

Egg yolks

Butter

Lemon

Water

Method:

First make the hollandaise. Boil a pan of water. In a bowl over the top, add 2 or 3 egg yolks. Splosh in a wee bit of water and mix. Gradually add the butter (loads of butter - rough guide: 3 yolks to 250g butter) and keep mixing. Squeeze in some lemon and add pepper generously. Mix and turn off heat. It will stay good, but mix it every now and then.

Prepare the peas. Add hefty butter and salt. Mix. Add the dill. Bosh!

The hake can be bony. Take 'em out. The skin is optional. It's not great. Season it. Coat with flour or make a crumby seasoning. Pan fry in butter. Turn the fish and lower the heat.