Panfried Hake, with wild garlic mashed potato, sprouting broccoli and asparagus

Method

• For the wild garlic butter: In a food processor blitz the wild garlic and butter together until you have a bright green butter. Spoon the butter onto cling film and roll into logs. This can be stored in the fridge and freezer and sliced as needed.
• Boil the potatoes until soft, strain off the water and mash with some milk, then using a wooden spoon beat in a tablespoon or two of wild garlic butter. The potatoes should be light green and creamy!
• Bring some water to the boil in a wide based saucepan. When boiling pop in the broccoli, followed by the asparagus and cook for 5-7 minutes and then drain off the water and season. Keep warm whilst cooking the hake.
• In a wide frying pan , add some olive oil and a small knob of wild garlic butter and heat until the butter starts to foam then pan fry the hake flesh side down for 3-4 minutes, carefully turn over and cook skin side down for a further 3 minutes. Remove from the heat and allow to rest in the pan.
• Divide the garlic mash between 4 warm plates, pop a piece of hake on top and serve with asparagus and purple sprouting broccoli. Season with a little lemon juice.