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