- Large Portion of Hake cut from the Loin
- Butter
- Clarified garlic butter
- Lemon Juice
- Salt
- Fresh Breadcrumbs fried in clarified butter until crisp and golden
- Fresh Morels
- Wild garlic
- English Asparagus blanched
- Slices of Truffle
- Olive oil
- Salt and Pepper
- Cep Velouté
- 150g Frozen Ceps, Defrosted and Chopped
- 150g Frozen Morels, defrosted and Chopped
- 1 Large Shallot Finely Chopped
- 50g Butter
- 1 Small Bay Leaf
- 1 Tbsp Tomato Puree
- 1 Cup Demi Glace
- 2 Bottles Noilly Prat
- 1 Gallon Whipping Cream
Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce
Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce
The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce recipe as tried and tested by our professional chefs. Matthew Tomkinson, Michelin starred chef from the Montagu Arms hotel in Hampshire, cooks Shetland hake recipe with New Forest asparagus, morels, wild garlic and summer truffle in association with Adande Refrigeration.
Ingredients
Method
Lightly flour the hake pieces and colour in the olive oil, when still just underdone season and squeeze some lemon juice over. Top with a sprinkle of the breadcrumbs and colour under the grill.
Sauté the Wild garlic in a little of the garlic butter and season with salt, do the same with the morels and add in the asparagus spears to warm through. Reheat the sauce until just below the simmer. Place a pile of the wild garlic on the plate and top with fish; place some of the asparagus on the opposite side with some of the morels and spoon over the foamed sauce. Shave some truffle over and serve.
Cep Velouté
Caramelise the shallot and mushrooms in the butter, add the tomato puree and cook out for two minutes. Add the bay leaf and the Demi and the Noilly Prat and reduce to a glace. Add the cream, boil, pass and season
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
