This delicious recipe is from Cornish chef Sanjay Kumar @freerangechef who says:
‘One can never have enough of good fish meal. A great way to introduce fish to kids; this involves very little fat and is a feast to the eyes. An easy recipe combination which involves very few ingredients, and combines the milky goodness of Yarg, with the meaty freshness of Cornish hake. I like preparing this dish, for light summer evening suppers, and generally chase it with a chilled glass of Sancerre’.
Prep time 15 min Cook time 20 min
500g Cornish Hake fillet, skinned
30ml Vegetable oil
25g golden breadcrumbs
50g Cornish Nettle Yarg grated
Crushed Black pepper
500g Maris Piper potatoes, peeled and diced
4 Spring onions, chopped finely
2 tbsp crème Fraiche
Preheat the oven to 190°C/Gas5. Pat the fish dry and place on an oiled baking sheet. In a bowl, mix the breadcrumbs, Cornish nettle yarg and pepper. Press the mixture on to the fish and mist with 10ml of oil. Bake for 15 minutes, until the fish is cooked.
Meanwhile, boil the potatoes for 10-15 min, until tender. Drain and mash roughly with a fork. Fold in the spring onion, crème Fraiche and crushed black pepper. Serve the yarg crusted fish, with a generous helping of the champ (spring onion) mash and fresh heirloom tomato and red onion salad.