• 10% off your first order with the code 'WELCOME'
  • Recyclable & Biodegradable Packaging
  • Deliveries in 1-2 Days
  • Award-Winning Organic Produce
Add £45.00 to your cart to reach our minimum order spend!

Cornish Hake Portion 160g

£7.40

    Supplied By: Chamberlain & Thelwell

    Customers Also Bought

    Description

    Cornish Hake 160g

    All weights are +/- 10%

    Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod. The fish has a soft, iron-grey skin and silvery belly.

     

    Pan-Fried Fillet of Hake

    with roast garlic mash and peas served French style

    For the Hake

    4x160g Hake portions

    1tbsp rapeseed oil

    40g unsalted butter, diced salt and pepper, to taste

    For the Roast Garlic Mash

    2 large baking potatoes

    1 bulb of garlic, wrapped in tin foil

    80ml double cream

    40 unsalted butter

    For the Sauce

    3 tbsp rapeseed oil

    100g roscoff onions, peeled with root intact

    85g pancetta, diced

    125ml white wine

    200ml chicken stock

    80 fresh Scottish girolles

    100g fresh peas

    70g unsalted butter

    1 bunch of fresh parsley, chopped

    ½ lemon, juiced

    Salt and pepper

    For the Garnish

    A selection of wild herbs

    To prepare the roast garlic mash, preheat an oven to 180C and cook the potatoes and garlic until soft, which should take approximately 40 minutes.

    To prepare the sauce, in a large frying pan add 3 tablespoons of oil, onions and pancetta. Stir occasionally for an even colour. Add the wine, allow to almost evaporate, then add stock, turn heat down and cover with a lid.

    To make the mash, cut the cooked potatoes in half when warm, remove the flesh, and push through a rice. Squeeze the garlic to remove the flesh and add to the mash. Bring the cream to a boil in a pan, add the mash, garlic and the butter and beat until smooth.

    To cook the Hake, warm a frying pan on a medium-high heat, use a little silicone paper on the bottom of the pan to stop the fish from sticking if you don’t own a non-stick pan. Add the oil and place the fish skin-side down. Add the butter, season and put in the oven cooking for 4-6 minutes.

    To finish cooking the sauce, remove the lid from the pan and turn the heat up to full. Add the mushroom, peas and butter. The sauce should coat the back of a spoon. Finish by adding the chopped parsley and lemon juice and a little season to taste.

    To serve, remove the fish from the oven, gently squeeze the piece of fish and it should spring back. Present the mash into the centre of the plate. Spoon the peas, onions and pancetta mix and a little of the sauce around the mash. Place the fillet of fish, skin-side up on top of the mash. Finally garnish with a few herbs of your choice.

     

     

    Reviews

    There are no reviews yet.

    Be the first to review “Cornish Hake Portion 160g”

    Your email address will not be published. Required fields are marked *

    More From This Supplier

    We use cookies to ensure that we give you the best experience on our website.

    Your Basket
    Your Basket Is EmptyReturn to Shop