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Fish of the month recipe for Hake, European

Poached Hake with Garlic Potatoes

Poached Hake with Garlic Potatoes Hake is something regularly on the menu within the Grimsby Institute training kitchen -The Gallery Restaurant It is a versatile fish that can be prepared and cooked easily.


Hake fillet Nori sheets 4 baby carrots
Cracked black pepper 1 large potato, peeled and diced 1 clove of garlic, peeled and finely chopped 200g sweetcorn 50ml ketjap manis 100g salted butter 200g peas 200g edamame beans 1 vegetable stock cube Tube of wasabi
Garnish: Baby coriander Pea shoots for garnish Mix of peas and beans to scatter around the plate (optional)

Serves 2


1.Remove the skin and trim the fillet, then wrap in cling film and refrigerate for 20 minutes.


2.Meanwhile place the sweetcorn with 100ml of water in a pan, then simmer for 15 minutes. 3.Add the butter and ketjap manis to the sweetcorn then blend, if required pass the sweetcorn through a sieve using a spoon. 4.Remove a small amount of peas and beans then set aside for garnish and place the remainder of both in the stock and boil for 7 minutes. Once cooked, blend with adding wasabi to taste, again sieve if required. Submerge the hake (still within the cling film) in simmering water for 10 minutes. 5.Peel and part cook the carrots and potatoes, once they are nearly cooked (still firm) finish in a frying pan with the carrots, butter and black pepper, then the potatoes with garlic and butter. 6.Remove the cling film from the hake and then roll the fish up in the nori paper. 7.Trim the ends from the hake and cut into portions serving with the purees, carrots and potatoes, then garnish.

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Paul Robinson

Paul Robinson

I completed my chef training within the Royal Navy in 1996 after leaving my home town of Sunderland. Over the eight years I was in the Navy I travelled to many countries including Brasil, India, China, America, Norway, Hong Kong, Vietnam, Africa, France, Spain, U.A.E, Holland, Azores, Austrailia, Lithuina, Poland, Aruba, Mexico ..... the list continues. In 2000 I gained the rank of Leading Chef and was galley manager of H.M.S Westminster until leaving the service. In 2003 I decided to leave the Navy and invest in my own restaurant. For five years I owned the Willow Restaurant in Linconshire winning several awards, whilst studying toward a Foundation Degree in Food Manufacturing. Once I completed the degree I sold the restaurant and pursued a career in education at The Grimsby Institute of Further and Higher Education. I gained my assessors award then worked toward the Certificate in Education which I completed in 2010. As well as teaching I manage and organise the Young Seafood Chef of the Year competition which is a national competition for colleges.

My connection with seafood

My early career took me around the world and gave me an insight into world cuisine and ingredients,of course, including seafood. Now based in Grimsby I am inspired by the seafood tradition of the town.

Why sustainability is important to me

I feel that its so important for chefs to not only focus on sticking to the seasons regarding fruit, veg and herbs which is a common practice to ensure we get the best produce, but its just as important for chefs to understand that fish also falls into this category. There are months when its best to source certain seafood species and the Young Seafood Chef of the Year competition helps start to educate young chefs regarding this. logo

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