The Huss Saltimbocca dish has been a favourite dish for several years at Pomegranate in Hastings.

“We chose this dish as it’s a very accessible and plentiful fish from the local fleets. It’s also a simple and very delicious way of trying it, that gives the wow factor to an ordinary, under-rated fish. There is always a good variety of fresh fish off the boats in Hastings and the season for Huss is longer than some of the other varieties.

“We like to serve it on crushed potatoes and spinach, and the lemon butter from the pan-fried cooking process is drizzled over the fish before serving” says Joanna Stephens, restaurant manager at Pomegranate.

How to cook Huss Saltimbocca

Huss Saltimbocca

Huss Saltimbocca

Ingredients

(serves 4)

800g – 1K huss

12 thin slices pancetta

Small bunch sage

olive oil

6 ripe tomatoes skinned & de-seeded

1 large onion halved & sliced

75g sugar

½ cup balsamic or sherry vinegar

Method

  1. Pre-heat the oven to 220°c
  2. Cut the huss into 4 equal pieces
  3. With a sharp knife cut right along the top of the fish down to the bone.
  4. Put 2 or 3 sage leaves in each piece then season the fish (not too heavy on the salt as pancetta is quite salty)
  5. Wrap the pancetta around the fish and set aside in the fridge.

The Confit 

  1. To skin tomatoes, make a cross on top and bottom of tomatoes & plunge into boiling water.  When the skin starts to peel, remove and peel off all the skin.  Cut into quarters, scoop out the seeds and discard.  Chop the flesh and set aside.
  2. Sweat the onion in some olive oil
  3. Add the tomato and cook for a few more minutes until the tomato starts to break down.
  4. Add 75 g sugar, ½ cup balsamic or sherry vinegar.
  5. Cook it down until it thickens and looks like a chutney.
  6. Add a few finely chopped sage leaves at the end of cooking.

The Huss

  1. Heat some oil in a pan – it wants to be hot but not smoking.
  2. Put the huss pieces in, and turn until the pancetta is browned.
  3. Transfer to a hot over dish and bake in the oven for approx. 15-20 minutes, or until the fish comes away from the bone (to test, put a fork next to the bone).
  4. Serve with some of the confit, new potatoes and buttered spinach.

 Established in Hastings Old Town in 2005, visit Pomegranate on 50 George Street, Hastings or call 01424 429221 for reservations and information.