Hake and Clam Skillet with Saffron Pumpkin Cream and Crunchy Almond Crumbs

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Spread the pumpkin on a small tray, add 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 20 minutes, until tender and lightly golden.

2. 2

   While the pumpkin roasts, heat a wide skillet over medium heat. Add the sliced almonds and toast for 2 minutes, stirring. Add the gluten-free breadcrumbs, 1 teaspoon olive oil, and 1 tablespoon chopped parsley. Cook 2 to 3 minutes more until golden and crunchy. Set aside.

3. 3

   Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté half of the onion for 3 minutes. Add half of the garlic and the saffron threads, and cook for 30 seconds. Add the roasted pumpkin and fish stock. Cook for 3 minutes, then blend until smooth. Stir in the cream, season with salt, and keep warm over very low heat.

4. 4

   Pat the hake fillets dry with paper towels and season them with salt, black pepper, and the zest of half the lemon.

5. 5

   In a large oven-safe skillet, heat 1 tablespoon olive oil and the butter over medium-high heat. Sear the hake for 2 minutes on the first side and 1 minute on the second side. Transfer to a plate without fully cooking it through.

6. 6

   In the same skillet, add the remaining onion and cook for 2 minutes. Add the remaining garlic and stir for 30 seconds. Add the clams and pour in the white wine. Cover and cook over medium-high heat for 4 to 5 minutes, until the clams open. Discard any that stay closed.

7. 7

   Return the hake to the skillet, nestling it among the clams. Transfer the skillet to the oven and bake at 190 °C / 375 °F for 5 to 6 minutes, until the hake is juicy and just flakes.

8. 8

   Turn off the heat and add 2 tablespoons lemon juice and half of the remaining parsley to the skillet. Gently stir the cooking juices to blend the flavors.

9. 9

   Spoon a bed of saffron pumpkin cream onto each plate. Top with a hake fillet and divide the clams with some of their pan juices. Finish with the crunchy almond crumbs and the rest of the parsley.