Here is this week’s recipe from the Magpie Cafe, Whitby.
4 x 200g skin on hake fillet
500g baby potatoes (par boiled then diced)
2 large leeks (finely sliced)
300g Whitby crab meat (equal brown and white meat)
150g pulled ham hock or diced bacon
1 clove of garlic (crushed)
4 shallots (sliced)
2 tablespoons of yoghurt
150g goats cheese, crumbled
Splash double cream
1 tablespoon freshly chopped parsley
Salt and pepper
Oil for cooking
Heat a little oil in a pan and lay in the fillets of hake, flesh side down.
Pan fry for 3 minutes or until golden and then turn the fish over, cook for a further 2 minutes then place the pan into a pre-heated oven and bake for approx 8 minutes.
In a separate pan heat a little oil and add the diced potatoes and pulled Ham Hock, over a high heat saute for 3-4 minutes turning
frequently to evenly colour.
Add the shallots, leeks and garlic, saute for a further 4 minutes before adding crab meat, yoghurt, goats cheese and cream, stir through the potatoes and leek to heat through, finally add the chopped parsley and fold through.
To serve, share the crab and leek hash between 4, place the hake on top and serve immediately.