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Why not try out one of our Head Chef's recipes

Pan Fried Hake

Fillet of Hake pan fried in olive oil until the skin is crisp, served with Cajun Butter King Prawns, Sautéed Garden Peas, Smoked Bacon, Burnt Lime and Pea shoots.

Serves 2

For the Hake


  • 2 Fillets of Hake

  • Olive Oil

  • 30g of butter


  1. Heat a large non-stick pan with a dash of oil over a medium heat.

  2. Season the fillets of hake with salt and place in the pan, skin-side down.

  3. Leave the hake fillets for about 3 - 4 minutes until the skin has become crisp, add the butter then turn over and cook for a further minute.

  4. To check the fish is cooked insert a metal skewer into the thickest part of the fish, it should go through easily and be warm to the touch. (Should be 65%c or above)

For the Cajun Butter King Prawns


  • 1/2 packet raw jumbo king prawns (around 75g)

  • 2 slices of lime

  • 30g of butter

  • 2 garlic cloves, sliced

  • 1 heaped tsp cayenne pepper

  • 1/2 tsp smoked paprika


  1. In a frying pan heat 1 tablespoon olive oil over medium heat. Add 2 sliced garlic cloves and the lime slices cook for 1 minute.

  2. Add 30g of the butter to the pan and the king prawns. Add the cayenne pepper and smoked paprika and season with salt, pepper. Cook until pink, about 1 to 2 minutes per side.

For the Sautee Peas


  • 10 ounces of Garden Peas

  • 2 rashers of smoked bacon, diced

  • 30g butter

  • 2 garlic cloves, sliced

  • A squeeze of lemon


  1. Cook the diced bacon in a large sauté pan until crisp then remove from the pan and place onto a paper towel lined plate to drain.

  2. Remove most of the excess bacon grease from the pan, leaving about 1-2 teaspoons worth. Heat up 30g of butter on medium-low heat, Add 2 diced garlic cloves and cook for another minute.

  3. Add garden peas and lemon and stir to combine, continue to stir occasionally. Reduce the heat and cook for another 3 to 4 minutes or until the liquid is evaporated and peas fully cooked. Add the bacon back to the pan and season the with salt and black pepper.

To assemble your dishes

split the peas and bacon across two plates. Place the Hake and King Prawns over the peas and garnish with pea shoots and the burnt Lime.

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