Magpie Recipe: Hake, black pudding & Scrumpy
Here is this week's fish recipe from The Magpie Cafe.
4 x 200g hake fillet, 300g black pudding, 2 Granny Smith apples, 1 x 400g butter beans, 100ml chicken stock, plain flour for coating, 2 eggs beaten, 150g breadcrumbs, 1 shallot (finely sliced), oil for pan frying and deep frying, 200ml Scrumpy Jack Cider, 75g butter, salt and pepper, fresh sage to finish.
Prepare the butterbeans by simply draining off the liquid from the tin and place the beans into a pan with the chicken stock.
Bring this to the boil and simmer for 10-15 minutes or until the liquid has reduced by half.
Place the beans and liquor into a food processor and blitz until smooth, set aside and keep warm.
For the black pudding, form the black pudding into balls, 12 in total.
These are then to be rolled through some seasoned flour then the egg and then the breadcrumbs, place into the fridge for 10 minutes to firm up slightly. These will be deep fried until golden while the fish is being cooked.
For the hake, dust each piece with seasoned flour, heat a little oil in a pan and carefully lay each piece in, flesh side down, cook for 2-3 minutes then turn the hake over and cook for a further 2 minutes before transferring the fish onto a baking tray, place this then into a preheated oven and bake for 5 minutes.
Keep the frying pan on a low heat ready for the apples. For the apple, peel and dice the apples (approx. 1-1.5cmSQ) place these into the Scrumpy so they do not discolour, add a little more oil to the pan that the fish was seared in before adding the shallots, after 1 minute add the diced apples turn up the heat to caramelise the apples slightly.
Pour in the Scrumpy (be careful as this may flare up) reduce this by a third before adding the butter, a little at a time, moving the pan continuously whilst adding. This should thicken the sauce.
To serve, place a good spoonful of butterbean puree onto the plates, then sit on the hake, followed by 3 black pudding balls.
Finish by spooning over the Scrumpy apple sauce and scatter over fresh sage leaves and serve.