Hake has an uncomplicated, subtle taste, combining the flavour of cream with a hint of salt. The texture of the flesh is delicate and the skin is easy to eat.

Pan fried hake

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 5


  • Hake supremes - 5 x 170g - 200g
  • Olive oil - 20ml
  • Jersey butter - 40g
  • Asparagus - 250g
  • Gremolata dressing - 100g
  • Sorrel butter sauce - 400ml
  • Micro red chard - 15g
  • Black pepper - 0.5g
  • GREMOLATA | This recipe is for a batch to keep for other dishes.
  • Flat leaf parsley - 100g
  • Cloves garlic bulb - 2
  • Lemon | Lemon juice - 1
  • Lemon | Lemon zest - 1
  • Cold pressed rapeseed oil - 100ml
  • Black pepper - 0.5g
  • Sea salt - 1g
  • White wine - 260ml
  • White wine vinegar - 100ml
  • Whole banana shallot - 1
  • Jersey butter - 400g
  • Sorrel - 20g
  • Black pepper - 0.2g


Step 1 | Pan fried hake, sorrel butter sauce, grilled asparagus with gremolata

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Pan fry the hake supremes in a little oil and then baste with butter. Allow to rest before serving.

Cook and dress the asparagus with gremolata.

Plate the Hake with asparagus, finish with the butter & sorrel sauce, micro red chard and cracked black pepper.

Step 2 | Gremolata

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Place the parsley and garlic into a food blender and pulse until chopped, then add the juice and zest from 1 lemon and pour in the oil a little at a time. Finish with black pepper and sea salt.

Step 3 | Sorrel butter sauce

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Place the white wine, vinegar and sliced shallot into a saucepan and reduce until you have approximately 2 tablespoons of liquid left.

Whisk in the diced butter a little at a time then pass the sauce through a fine sieve into a clean pan.

Finely slice the sorrel and add to the sauce.

Season with fresh ground black pepper. (Keep warm).

Watch this recipe unfold

Reverse video for a fantastic fish dish recipe ideal for Spring menus, – showing the process from finish to start! Featuring hake with a sorrel butter sauce and seasonal UK asparagus supplied by our friends Oliver Kay!

Have a question about this recipe?

Contact our team to discuss portions, sizes and fillets available.

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