Pan-roasted hake with tartare sauce

This pan-roasted hake dish is a modern take on fish and chips
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Pan-roasted hake

Dolton Lodge, head chef at The Lamb at Longdown near Exeter, shares his recipe for pan-roasted hake with tartare sauce

www.thelamblongdown.co.uk

Serves    4

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  • You will need
  • Method

For the pickled mussels

  • Mussels 500g, steamed and picked
  • White wine vinegar 250g
  • Water 250g
  • Sugar 30g
  • Salt 20g

For the potatoes

  • New potatoes 400g
  • Salt 15g

For the tartare sauce

  • Double cream 25ml
  • Mayonnaise 6 tbsp
  • Fish stock 200ml, kept hot
  • Banana shallot 1, finely diced
  • Garlic cloves 2, minced
  • Little Gem lettuce 1, shredded
  • Peas 100g, blanched
  • Gherkins 25g, diced
  • Capers 25g, chopped
  • Lemon-infused olive oil optional

For the hake

  • Rapeseed oil 2 tbsp
  • Hake 4 fillets, each approximately 200g, scaled and pin-boned
  1. For the pickled mussels: the mussels will need to be prepared 24 hours in advance. Take the steamed then picked mussel meat and place in a container. In a heavy-based saucepan combine the vinegar, water, sugar and salt. Bring to the boil, then pour over the mussels. Leave for at least 24 hours.
  2. For the potatoes: place the potatoes in a heavy-based saucepan, cover with water and add the salt. Bring to the boil and cook until tender (approximately 20 minutes).
  3. For the tartare: place the cream and mayonnaise in a bowl, then slowly whisk in the hot fish stock. Add the shallot, garlic, lettuce and peas to the sauce, transfer to a pan and heat through for 1 minute. Finally add the diced gherkins and capers. Season with salt and pepper to taste. Put aside.
  4. For the hake: heat a frying pan over a medium heat and pour in the rapeseed oil. When the pan is hot, place the fillets skin-side down and season with salt. Cook gently for 4–5 minutes until the hake is lightly golden at the edges. Carefully flip the fillets over and remove the pan from the heat.
  5. To serve: spoon the tartare sauce into 4 warmed bowls, piling the peas and lettuce in the centre. Place the potatoes on top of the peas and lettuce, then place the hake fillets on top. Scatter with the pickled mussels and add a drizzle of the infused oil if using. Serve immediately.

You will need

For the pickled mussels

  • Mussels 500g, steamed and picked
  • White wine vinegar 250g
  • Water 250g
  • Sugar 30g
  • Salt 20g

For the potatoes

  • New potatoes 400g
  • Salt 15g

For the tartare sauce

  • Double cream 25ml
  • Mayonnaise 6 tbsp
  • Fish stock 200ml, kept hot
  • Banana shallot 1, finely diced
  • Garlic cloves 2, minced
  • Little Gem lettuce 1, shredded
  • Peas 100g, blanched
  • Gherkins 25g, diced
  • Capers 25g, chopped
  • Lemon-infused olive oil optional

For the hake

  • Rapeseed oil 2 tbsp
  • Hake 4 fillets, each approximately 200g, scaled and pin-boned

Method

  1. For the pickled mussels: the mussels will need to be prepared 24 hours in advance. Take the steamed then picked mussel meat and place in a container. In a heavy-based saucepan combine the vinegar, water, sugar and salt. Bring to the boil, then pour over the mussels. Leave for at least 24 hours.
  2. For the potatoes: place the potatoes in a heavy-based saucepan, cover with water and add the salt. Bring to the boil and cook until tender (approximately 20 minutes).
  3. For the tartare: place the cream and mayonnaise in a bowl, then slowly whisk in the hot fish stock. Add the shallot, garlic, lettuce and peas to the sauce, transfer to a pan and heat through for 1 minute. Finally add the diced gherkins and capers. Season with salt and pepper to taste. Put aside.
  4. For the hake: heat a frying pan over a medium heat and pour in the rapeseed oil. When the pan is hot, place the fillets skin-side down and season with salt. Cook gently for 4–5 minutes until the hake is lightly golden at the edges. Carefully flip the fillets over and remove the pan from the heat.
  5. To serve: spoon the tartare sauce into 4 warmed bowls, piling the peas and lettuce in the centre. Place the potatoes on top of the peas and lettuce, then place the hake fillets on top. Scatter with the pickled mussels and add a drizzle of the infused oil if using. Serve immediately.
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'I like to serve this modern take on fish and chips with salt and vinegar scraps (gribbles),' says Dolton

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