Roasted Hake with nas­tur­tiums, sea­weed ter­rine, Nor­folk sam­phire and oys­ter may­on­naise


Hake is a deep-sea fish, a mem­ber of the cod fam­ily, with a white flaky tex­ture and a sub­tle, mild flavour. For this dish, the hake is roasted in the pan with lots of rich English but­ter. The sea­weed ter­rine is Lee’s vari­a­tion on a Pomme Anna. The very finely sliced po­ta­toes are lay­ered with the ed­i­ble sea­weed to add flavour that com­ple­ments the fish per­fectly. Lee sug­gests delv­ing into Miles Irv­ing’s The For­ager’s Hand­book for knowl­edge and in­spi­ra­tion about sea­weed and other wild in­gre­di­ents. The dish is com­pleted by Nor­folk sam­phire and oys­ter may­on­naise. It’s a plate of de­li­cious food in­spired by the sea, even though we’re more than 50 miles from the coast.

Lee’s tip: Make use of the won­der­ful lo­cal food markets we have in the area and be brave try­ing dif­fer­ent fish. Hake is my favourite fish to cook and is so ver­sa­tile

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.