Head Chef Scott's Spring Recipe
Roasted fillet of hake, clams, samphire and new potatoes in a spring onion, caper and chervil butter
4 7oz hake fillet portions, skin on
200g unsalted butter, cubed
250ml white wine
10 new potatoes, cooked and halved
2 tbsp fine capers
1 bunch spring onions, sliced
1 tbsp chopped chervil
1. Place a large frying pan on a high heat with a couple of teaspoons of rapeseed oil in, season the hake fillets with sea salt and once the oil is smoking place it skin side down in the pan. After 30 seconds turn the heat down to medium and allow to cook for 2 minutes to crisp the skin. Once crisp place the hake (skin side down) on a baking tray and put into an oven pre heated to 190 degrees for 5-6 minutes.
2. Whilst the hake is cooking, put a large sauce pan on the stove on a high heat, once hot add the white wine, clams and potatoes, cover and steam until the clams are fully open.
3. When the clams are open remove the lid and allow the wine to reduce by half, then turn the heat down to low and slowly stir in the butter one piece at a time, when the butter is all incorporated add the samphire, spring onions, capers and chervil and leave on the heat for a further minute.
4. To serve divide equally between four bowls and top with the hake fillets
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