This very much my style of food, deep flavoured, comforting and inherently Irish. Black pudding is a happy pairing with Hake and the silky mash gives everything a sense of luxury.


Serves: 2

  • 1 medium-sized hake, trimmed but left on the bone
  • 4 large potatoes, peeled and quartered
  • 200mls milk
  • 1 generous knob of butter
  • Salt and pepper
  • 4 slices of black pudding
  • 6 spring onions, trimmed and chopped
  • A little olive oil
  • A squeeze of lemon juice
  • A sprig of thyme if you have it


  1. Cook and drain the potatoes, mash really well and incorporate the milk and butter making sure the mash is as smooth and a little runny ( a potato ricer would be ideal for this if you have one).
  2. Add your spring onions and keep warm while you do your monkfish.
  3. Cut your monkfish across the bone into 1cm chops.
  4. Heat the oil in a pan ,allow to smoke a little then add your monkfish.
  5. Cook for 2 minutes, turn then add your black pudding, add a little butter and the thyme, cook for 2 more minutes turn the pudding, add the tomatoes and lemon juice then remove the pan from the heat.
  6. Spoon the champ onto warm plates then divide the monkfish, pudding and tomatoes on top of the mash.

Paul Fynn's Hake with champ sauce & pudding: Today