In the 22nd episode of our REAL Podcast, we spent the morning wandering the walled gardens of The Pig Hotel, Brockenhurst, in the company of Chef James Golding. You can listen to that here.
Part of the way through the podcast, we asked James what we would choose as the perfect non-alcoholic food pairing to plate up alongside a cold glass of our Dry Dragon. Without skipping a beat, he remembered that the first time he tried the drink, he instantly thought of hake.
So, we asked him if he’d mind knocking together a recipe that you can perhaps try at home. In response, he sent us this recipe for hake with wilted sea beets and shrimp and lemon butter sauce. We agree with you: it’s almost impossible to read that title without an instant mouth-watering. And we promise, it’s even better on the plate than in your imagination.
James Golding’s Hake Recipe, for pairing with REAL Dry Dragon
- 2 x fillets of Hake
- 1 bunch sea beets
- 100g brown shrimp
- 1x lemon
- 100g butter
- 2 tbsp chopped parsley
- Salt & pepper
- Veg oil
Season the hake and pan-fry skin-side down until golden brown, then cook in a pre-heated oven at 186°c for four min and rest.
Wash and prep your sea beets and blanch in seasoned boiling water for 10 seconds, then refresh in cold water.
Melt you butter in a saucepan and cook until it turns golden brown. Squeeze lemon juice and add shrimps, parsley, salt and pepper.
Plate up with the rest-heated and seasoned beets on the bottom, fish on top and sauce liberally applied.