tart and hake

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Smoked Haddock Tart followed by Cornish Hake with Spanish-style Bean Stew

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These tasty little handmade tarts are loaded with rich smoky haddock, an allium hit from lightly cooked leeks, and a delicate herby top note from chives, in a short pastry case. Our chef’s sauce gribiche is the perfect foil – packed with cornichon, capers, lemon, parsley and the all-important eggs from St Ewe. St Ewe produce fantastic, free-range eggs here in Cornwall, known for their legendary flavour and gorgeous bright orange yolks!

For the main course, a rich and uplifting dish packed with summery Mediterranean colour and flavour. Deliciously chunky portions of truly sustainable Cornish Hake served on a bed of thick bean and tomato-based stew layered with savoury notes of garlic and a moreish punch of chilli, accompanied by kale. Cornish hake is a really delicious sustainable alternative to cod, with more than 3 times the omega-3 levels. We source large fish of between 3 and 5 kg, and hand-cut each one into beautiful thick portions for this dish.

You will receive:
2 x Smoked Haddock Tarts (pre-cooked) (Fresh)
100g pouch of Sauce Gribiche (Fresh)
2 x 180g Cornish Hake fillet Portions (Frozen)
300g pouch of Spanish-style Bean Stew (Fresh)
60g Kale (Fresh)

Wine & Seafood Pairing with Fiona Beckett
We’ve also teamed up with food and wine pairing expert and journalist Fiona Beckett, who has created three extra special wine pairings to complement our Easter Seafood Collection. Each main course has been given its perfect partner in wine, selected to enhance the beautiful flavours of the dish and elevate the whole dining event. Add one to your order and dive into Fiona’s wonderfully accessible tasting notes (no pretension here) for an especially enjoyable and enlightening seafood experience.

“Finding the best wine to go with a dish is like finding the perfect side. Just think of those occasions on holiday when you've enjoyed a plate of seafood with the local wine and how those occasions have stuck in your memory. It just raises the whole eating experience to another level.”

The perfect wine for this outstanding hake dish is Gavanza Rioja Reserva
– why not add a bottle to your order? Available on our Easter Collection page, where you can also read Fiona’s tasting notes.

Ingredients: (Allergens in UPPER CASE)

Smoked Haddock Tart - Pastry (Wheat Flour(GLUTEN), Margarine, Water, Salt), Smoked Haddock (FISH), DOUBLE CREAM, Leeks, EGGS, Parmesan CHEESE, Chives, Salt, Pepper

Sauce Gribiche - EGGS, MAYONNAISE(EGG)(Rapeseed Oil, Water, EGG YOLK, Sugar, Vinegar, Dijon MUSTARD, Salt, Stabiliser(Xanthan Gum, Guar Gum), Antioxidant(Calcium Disodium)), Gherkins, Capers, Shallots, English MUSTARD (GLUTEN), Lemon Juice, Parsley, Chives

Spanish-style Bean Stew - Tomatoes, Cannelini Beans, Shallots, CELERY, Red Wine (SULPHITES), Tomato Puree, Garlic, Parsley, Red Wine Vinegar (SULPHITES), Sugar, Salt, Red Chilli, White Pepper, Chilli powder, Cayenne

Nutritional Information:

Smoked Haddock Tart per 100g:

  • Energy 296kcal / 1231kj
  • Fat 21.4g
  • Saturates 12.0g
  • Carbs 14.5g
  • Sugars 1.3g
  • Protein 10.7g
  • Salt 0.92g

Sauce Gribiche per 100g:

  • Energy 238kcal / 985kj
  • Fat 22.6g
  • Saturates 2.6g
  • Carbs 1.7g
  • Sugars 1.6g
  • Protein 6.9g
  • Salt 1.16g

Hake with Spanish-style Bean Stew & Kale per Portion:

  • Energy 349kcal / 1463kj
  • Fat 10.5g
  • Saturates 1.5g
  • Carbs 17.6g
  • Sugars 7.1g
  • Protein 41.0g
  • Salt 1.16g
Recipes & Cooking illustration

Recipes & Cooking

Smoked Haddock tart Method:

  • Preheat your oven to 180C
  • Place Tarts on a baking tray
  • Bake for 8 minutes.
  • Serve with the Sauce Gribiche, and possibly a dressed rocket leaf salad

Cornish hake with Spanish-style Bean Stew Method:

  • Oil and season your Hake Fillets

  • Place a medium non-stick pan over a medium heat

  • Place the fillets in the pan, skin-side down for 7 minutes

  • While the fish is cooking, empty the pouch of Bean Stew into an appropriate saucepan

  • Heat the Bean Stew through until piping hot.

  • Flip the fish over and cook for a further 2 minutes

  • After 1 minute add the Kale into the pan of fish, for the final minute of cooking

  • Remove the pan from the heat

  • To serve, ladle the Bean Stew into 2 bowls, divide the kale between the bowls and place the fish on top

  • Serving tip: You may wish to drizzle a little extra-virgin Olive Oil over before serving.

Customer reviews

I'm a first time Customer and would like to say ...

Thank you for your email, and would like to give you our feedback from a first time customer. Our order arrived as promised before mid-day yesterday. And was packaged extremely well. We enjoyed both the thai fish soup and the salmon last night. The soup was fragrant and delicious. And was a nice size for the two of us. The salmon was to die for! So fresh and tasty, and we both loved the sauce that came with it. Tonight we are trying the lobster mac n' cheese with a nice dressed salad and crusty bread. Without trying it I know based on the produce that we have already eaten; that we will love it. We both wanted to thank you for the complimentary hake that you sent us. Ive already been looking up recipe ideas and have come up with a simple butter and herb sauce to accompany it. Being a couple who would much rather eat a fish dish, than a meat dish we are very happy to have found your company, and will ordering again. I have my eye on one of your boxes to try next.

Nicola Moore, St Austell

Beautiful Hake

Morning - just wanted to pay you the highest compliments on the outstanding quality of the fish we received from you last week in our first order. We haven't got through it all yet of course, but the hake fillet especially was just wonderful. I'd managed to forget just how good top quality hake is, but yours absolutely hit the mark - large fish, pristinely fresh and with that characteristically sweet flavour which distinguishes hake from cod. We'll certainly be ordering again - thanks very much

David Hughes, Cumbria

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington

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