Hake, caught off the Cornish coast, is filleted and immediately vacuum-packed with a sharp anchovy and chilli butter. Perfect atop some crunchy white asparagus and peak Jersey royals.
Remove the hake from its vacuum-packed bag and wrap it in an aluminium foil with the butter. Then place on a baking tray in a 160 degree oven for approximately 20-25 minutes.
Remove from the oven and allow the fish to rest. As it rests, warm the garnish in a saucepan, place on the bottom of serving plate when hot and add the hake to finish
Fish, Dairy, Alliums