Hake is a fabulous fish and I had some new dressing I wanted to try out. The dressing in question; Scarlett & Mustard Auntie Frog’s Chilli and Lime Dressing. I’d never tried any of their stuff before but I thought that this one would be a good addition to some fresh fish. The lime really works well with the flavours of this dish and the chilli gives a little heat to match the almost sweet hake fillet.
- Hake Fillet
- 50g Samphire
- 25g Crayfish Tails
- ¼ yellow pepper (diced)
- 50ml Scarlett & Mustard Auntie Frog’s Chilli and Lime Dressing
Start off by patting the hake fillet dry with some kitchen towel on either side and then heat a little oil in a pan. Season the fish and then place it skin side down in the pan, cooking it for around 3 minutes either side. The fish will change from a translucent to an opaque white once it’s cooked.
Once you’ve turned your fish, in another small pan, add the crayfish and yellow peppers and give a quick stir. Next, add the samphire and let that wilt a little, finally add the dressing and stir to make sure everything is well covered.
At this point your hake should be done, put the samphire mixture on the bottom of the plate and then put the hake on top and enjoy!
You can pick up some Scarlett & Mustard Dressing from Fish Burwell Ltd in The Guineas Centre, Newmarket.