2 bulbs of fennel
2 Pink Grapefruits
2 tbsp of extra virgin olive oil
4 6oz Hake fillets
1 tsp of sea salt
1/2 tsp of freshly milled black pepper
For the sauce
2 egg yolks
100g of butter
3 tbsp of Lemon Gin
A pinch of cayenne pepper
Using a sharp knife cut the top and bottom off the grapefruits, then cut around the the fruit to remove the skin and pith.
Cut the segments out and place in a mixing bowl.
Squeeze the remaining juice over the segments.
Slice the fennel as thinly as possible and add to the grapefruit.
Finish with a drizzle of extra virgin olive oil and set to one side.
To make the hollandaise place the egg yolks, gin and cayenne into a glass mixing bowl and whisk together.
Place the butter into a microwave and melt until boiling, then carefully pour in the hot butter and whisk until the sauce thickens.
Cover the sauce with a piece of cling film to keep it warm and prevent a skin forming while you cook the fish.
Pat the fish dry with a piece of kitchen towel, then drizzle with olive oil and season with salt and pepper.
Pre heat a non stick frying pan on a medium heat.
When the pan is nice and hot place the fish into the pan skin side down and cook for 6 minutes or until the skin is crisp.
Turn the fish over and cook for 2 minutes, then turn the heat off and leave the fish to rest for 2-3 minutes before serving with the salad and sauce.
You could also use halibut, salmon or sea bass for this recipe.