Pan Fried Hake Hazelnut Butter

Pan Fried Hake Hazelnut Butter
Fishboxer Morven Bridges from Scottish Highlands







Plain Yoghurt

Green Veg

New Potatoes


Groundnut Oil

Hazelnut Butter


Hazelnut Butter

100g Butter

4 Shallots 

3 Cloves of Garlic


Fresh Coriander 

Lemon Juice (Fresh) 

Black Pepper



Dry the skin, dust with cornflour and fry skin down in a hot pan with a little groundnut oil for 3 mins, flip and Add a chunk of the hazlenut butter to the pan,

Baste the skin, remove the fish after 2 mins,

Pour over the butter and rest somewhere warm.

Add 75g sliced mushrooms to the pan with a wee bit more butter if required, when starting to colour add a finely chopped clove of garlic and a teaspoon of chopped fresh sage, stir fry for 30secs remove from heat and add a tablespoon of plain yoghurt stir through in the warm pan but off the heat to avoid splitting.

Serve hake and mushrooms with steamed green veg and new potatoes


Hazelnut Butter 

Soften 50g butter in a bowl

finely chop 2 shallots

3 cloves of garlic

2 tbsp of hazelnuts and a wee bunch of coriander

add to the soft butter with the juice of a lemon and some black pepper

stir together then empty into cling film, form a sausage shape and put in the fridge to firm back up.