Pan-fried hake, Jersey Royals and Asparagus

Pan-fried hake, asparagus and Jersey Royals

A fish dish tonight; pan-fried hake fillet with steamed English asparagus and buttered Jersey Royals.

No complicated cooking here, just simple ingredients treated with a minimum of fuss. The only garnishes are a dollop of tartare sauce, a drizzle of extra virgin olive oil, some sautéed lardons and some finely chopped parsley.

Gorgeously fresh tasting and Summery and delicious accompanied by a bottle of Fairtrade South African Chenin Blanc from Waitrose.

I like Chenin Blanc as a grape, it is one of the less widely appreciated varieties but is a classic grape in the Loire Valley in France, where is is used for everything from young dry wines to luscious golden sweet wines that can age for decades.

It is one of the varieties that I think does well in South Africa, a country that I personally think produces better white wines than reds. This example is fruity, dry and in something of a similar style to some Loire wines.