- 4 hake steaks each 3cm thick (cut across the bone)
- 400g spinach
- 100g chives finely cut
- 100g unsalted butter
- Flour for dusting
- Salt and pepper
- 100ml veg oil
- 50g of peeled and sliced shallot
- 200ml of dry cider
- 100ml of apple juice
- 200ml of fish or chicken stock (Chicken stock works well as it is light in flavour and doesn’t overpower the fish)
- 200g of Rodda’s Cornish clotted cream
For the sauce, place the shallots, cider, apple juice and stock into a pan and reduce by 2/3rds before adding the cream and bringing back to a boil. Remove from the heat when it coats the back of a spoon. Season with a little salt as required.
Lightly flour and season the hake and place into a medium hot non-stick frying pan with the veg oil and cook for 3 minutes before turning with a wide spatula. Cook for a further 3 minutes before adding 50g of butter and basting the fish for a further 30 seconds.
Remove from the pan and keep warm.
Wipe the pan clean, place back on the heat and add the remaining butter. When sizzling and melted add the spinach then season with salt and pepper and stir until wilted. Remove from the pan and drain in a colander.
Place the spinach in the middle of each plate and top with the hake. Then reheat the sauce and add the chopped chives before pouring over the hake and serving.