Pan fried Cornish hake - Recipes - Exeter Festival of South West Food and Drink

Pan fried Cornish hake

Neil Haydock, Watergate Bay

Pan fried Cornish hake with Rodda’s clotted cream and cider sauce

Serves 4

Ingredients

4 darnes of hake 3cm thick

(steak cut across the bone)

400g of picked and washed spinach

100g chives finely cut

100g unsalted butter

Flour for dusting

Salt and pepper

100ml vegetable oil

50g peeled and sliced shallot

200ml of dry cider

100ml of apple juice

200ml of fish or chicken stock

I find chicken stock works well with fish as it is light in flavour and doesn’t overpower the fish

200g of Rodda’s clotted cream

Method

To make the sauce place the shallots, cider, apple juice and stock into a pan and

reduce down by 2/3rds before adding the cream and bringing back to a boil.

Remove from the heat when it coats the back of a spoon.

Season with a little salt as required.

Lightly flour and season the Hake and place into a medium hot non stick

frying pan with the vegetable oil and cook for 3 minutes before turning with

a wide spatula.

Cook for a further 3 minutes before adding 50g of butter and basting the fish

for a further 30 seconds.

Remove from the pan and keep warm.

Wipe the pan clean and place back on the heat and add the remaining 50g of

butter. When the butter is sizzling and melted add the spinach, season with salt

and pepper and stir until wilted.

Remove from the pan and drain in a colander.

Place the spinach in the middle of each plate and top with the hake.

Re-heat the sauce and add the chopped chives before pouring over the hake

and serving.

watergatebay.co.uk

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