Magpie Recipe: Hake with crab, leek and goats cheese hash

editorial image

Here is this week’s recipe from the Magpie Cafe, Whitby.

Ingredients

Magpie Cafe food review .Co owner Ian Robson and Head Chef Paul Gildroy . pic Richard Ponter 180110u

Magpie Cafe food review .Co owner Ian Robson and Head Chef Paul Gildroy . pic Richard Ponter 180110u

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)

Magpie Cafe food review . The newly restored Magpie Cafe. . pic Richard Ponter 180110w

Magpie Cafe food review . The newly restored Magpie Cafe. . pic Richard Ponter 180110w

150g pulled ham hock or diced bacon

1 clove of garlic (crushed)

4 shallots (sliced)

75g butter

2 tablespoons of yoghurt

150g goats cheese, crumbled

Splash double cream

1 tablespoon freshly chopped parsley

Salt and pepper

Oil for cooking

Method

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.