A delicious and easy to prepare fish dish.


  • for the hake:
  • ingredients:
  • 12 oz fresh hake (skinned and pinned)
  • 2 tblsp breadcrumbs
  • 1 tblsp fresh herbs ( parsley,basil, chive)
  • zest of ½ lemon
  • 1 dessert spoon of melted butter
  • salt and pepper
  • for the puree:
  • 300 g celeriac (cubed)
  • 100 g potatoes (cubed)
  • 0.5 pint milk
  • 0.5 pint water
  • 1 bay leaf
  • salt and white pepper
  • 1 tblsp crème fraiche
  • 1 tsp chopped chives
  • for the celeriac chips:
  • 400 g celeriac
  • 1 tblsp rapeseed oil
  • 1 tsp paprika
  • salt and pepper


  • For the celeriac chips:
  • First get the chips on to cook. Trim the outer skin of the celeriac as you would a turnip
  • Cut the 400g celeriac into chunky chips.
  • Blanch in a pot of salted boiling water for 2 minutes. Strain well , toss in the oil and season with the salt , pepper and paprika
  • Place on a tray lined with a silicone mat or baking parchment and place into a hot oven at 200°C for approx 30 minutes. Remove and allow to cool just a little before moving or serving.
  • For the puree:
  • Second job is to get the puree on to cook. Place the potato, celeriac, bayleaf, salt and pepper in a sauce pan and add the milk and water.
  • Bring to a simmer and cook gently until tender for about 20 minutes. Now strain well and remove the bay leaf.
  • Use a potato masher or food processor to mash the potato and celeriac. Now season with salt and pepper and stir in the crème fraiche and chive.
  • Season to taste and serve.
  • For the hake:
  • Season the fillets of hake with salt and pepper, roll or fold the hake in half which will give a thicker fillet that cooks easier without drying out and produces a far better presentation.
  • Shape the piece of fish with your hands until neat. In a mini food processor whiz up the breadcrumbs, butter, lemon jest, herbs, salt and pepper.
  • Sprinkle this over each fillet. Place the hake into the oven with the chips to cook for approx 12-14 minutes depending how thick the fillet is until cooked through.
  • To serve:
  • Warm your two plates.
  • Place a spoon of the hot celeriac puree on the centre of each plate and then pop your baked fillet of crumbed hake on top of each.
  • Garnish as desired with the chips or serve in a neat little bowl on the side.

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