Pan Seared Hake, Heritage Apple White Balsamic and Wild Garlic Sauce

Mourne Fishbox Pan Seared Hake, Heritage Apple Balsamic & Wild Garlic Sauce

 Ingredients for 4

 4 x 180g Hake Fillets skin on and scaled

60g Butter

120ml Cream

25ml Heritage Apple Balsamic (or you could use Original White Balsamic for this one!)

15g Wild Garlic chopped

1 Shallot peeled and finely chopped

Sunflower Oil

Sea Salt and freshly milled Pepper


 Pat the fish dry with kitchen paper and then season the flesh side generously.

  1. To make the sauce melt 15g of the butter in a small saucepan and then add the prepared shallots and sweat gently until softened.
  2. Turn the heat up and then add the vinegar cook quickly to evaporate then add the cream.
  3. Bring the sauce to the boil then add the chopped wild garlic and stir through, add a further 20g of the butter stir in well and kept the sauce warm.
  4. Heat an non stick frying pan over a moderate heat.
  5. Brush the skin of the hake fillets with a little sunflower oil and the place skin side down in the preheated pan for approximately 3 – 4 minutes .
  6. Cook until the skin is lightly coloured and starting to crisp.
  7. Turn the fish over and then toss in the butter it should foam up and use this to baste the fish for a further 2 minutes.
  8. Remove from the heat and keep in a warm place to rest for 5 minutes before serving.

We served this with Savoy Cabbage and bacon, and some mashed potatoes.