Pan fried Hake fillet with a wild garlic & parmesan crust, chargrilled asparagus, potato gnocchi and a roasted red pepper & artichoke salsa

Spring Recipe from Head Chef Tony Shaw
Serves 4


  • 4 fillets of Hake (8 oz each)
  • 1 bunch of asparagus
  • 200g chorizo sliced

For the crust:

  • 200g of wild garlic
  • 100g grated Parmesan
  • 100g breadcrumbs
  • 75g butter
  • Rind & juice of a lemon
  • Salt & pepper

For the Gnocchi:

  • 2 large baking potatoes
  • 1 tablespoon of strong white flour
  • Salt & pepper

For the Salsa:

  • 200g roasted red pepper
  • 200g roasted artichoke
  • ½ bunch fresh coriander
  • 1 bunch spring onions, chopped
  • 1 chopped chilli (seed out)
  • Olive oil


Start by making the wild garlic crust by blending the bread crumbs, wild garlic and parmesan until you end up with a bright green mix.  Add the butter, lemon and salt & pepper and mix in a mixing bowl.  Spread on a grease proof lined tray and leave in your fridge for an hour until hard, take out and slice into strips and put aside.

For the potato gnocchi – bake the potatoes in an oven a Gas Mark 4 180⁰ for two hours until soft, let them cool and then scoop the flesh out into a bowl and add the flour & seasoning; mould in to balls and leave aside ready to pan fry before serving.  Cook for two minutes on each side

For the salsa – dice all of the ingredients finely; add a small drop of extra virgin olive oil, salt & pepper

Blanch the asparagus for three minutes and put straight into a bowl of iced water then slice in half and chargrill

Start cooking the hake by putting in skin down in a hot frying pan with a pinch of salt & pepper.  Fry for 3 mins on both sides.  Put the wild garlic crust on top of the hake and grill for a further minute.  Then start putting the dish together