Cornish Hake fillet Bourgignon, Rosti & Spinach

Hake Fillet with Red Wine Sauce - Seafoodie Range

A typically French homage to the beauty of simple, uncluttered Cooking & complimentary Flavours

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Difficulty: Medium / Hard
  • Cuisine type: French


Your FFT Fish & Sauce kit will include

Further ingredients required for this recipe

  • 300g Potatoes
  • 200g Spinach
  • 40g Bacon Lardons
  • 40g Button Mushrooms
  • 40g Silverskin Onions
  • 6 x Garlic Cloves
  • 25g Butter


  • Fish
  • Celery
  • Milk
  • Sulphites


  1. Parboil the whole potatoes for roughly 5 minutes. Cool, rub off the skin, then shred into large flakes on a coarse grater. Place into a clean tea towel, season with salt and pepper, squeeze out any excess water and divide into two. Melt approximately 25g of oil with the butter in a frying pan. Form the potatoes into a round shape, press down together and cook on both sides until golden brown and crisp. Remove the rosti onto absorbent kitchen paper and retain until needed.
  2. Sauté the Bacon lardons in a frying pan until crisp, remove and set aside
  3. In the same frying pan, using the fat rendered from the lardons, add the silverskin onions, 6 of the unpeeled garlic cloves and button mushrooms and sauté until softened and caramelized. Stir in the bacon and keep warm.
  4. In a heavy frying pan, heat just enough olive oil in which to fry the hake fillet. Season the fillets with salt and pepper and lay the fish in the pan, frying for 3 – 4 minutes until the fish is golden and crisp on one side. Carefully turn the fillets and continue to fry for a further 3 – 4 minutes. While the fish is cooking on the first side, peel and finely slice the remaining garlic clove. Add the slivers to the oil, when frying the second side, until golden and crisp. Take care not to burn them! Remove the garlic onto some absorbent kitchen paper until serving. The fish will be thoroughly cooked when it feels as if the centre bone could be easily removed.
  5. Wash drain and cook the spinach in a suitable pan, with a pinch of salt, until just wilted. Drain well.
  6. Warm the red wine sauce through in a small saucepan
  7. To serve, place a warm rosti in the centre of each plate with a portion of spinach on top. Then place the roasted hake steak on top of the spinach. Arrange the bacon, mushroom, onion and garlic garnish around the plate then pour the hot sauce around.

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Nutrition per serving

  • Per Serving 551cal / 2301kj
  • Fat 20.7g
  • Saturates 9.8g
  • Carbs 28.2g
  • Sugars 3.4g
  • Protein 38.5g
  • Salt 1.58g