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Pan-seared Cornish hake with seafood chowder

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Carl Wilsher, head chef at The Mill House in Trebarwith, Cornwall, shares his recipe for pan-seared Cornish hake with smoked haddock, prawn and Porthilly mussel chowder

Pan-seared hake

Serves 6

You will need

Cornish hake 6 fillets, portioned and pin boned
Porthilly mussels 500g, cleaned
Prawns 1 large handful, cooked and peeled
Parsley ½ bunch, chopped
Butter a knob
Lemon 1, cut into wedges

For the chowder:
Butter 250g
Carrot 1, chopped
Onion 1, chopped
Garlic 1 clove, chopped
Red chilli 1, chopped
Plain flour 250g

For poaching:
Haddock 1 large fillet
Thyme ½ bunch, chopped
Garlic 1 clove, chopped
Juniper berries 6
Peppercorns 6
Parsley ½ bunch, chopped
Milk 1l

Method

  1. For the chowder: gently melt the butter in a pan with the carrot, onion, garlic and chilli. When all are soft, add the flour.
  2. For poaching: in a different pan, gently simmer the haddock with the poaching ingredients until the meat is coming away from the skin.
  3. Strain the milk and slowly add to the chowder mix, stirring all the time. Simmer until it’s a thick consistency.
  4. Add the mussels and prawns. Cook gently until the mussels have opened. Finish with parsley. Add the haddock.
  5. For the hake: cook the hake, skin side down, in a non-stick pan until crispy, then turn over for another minute or 2 and finish with a knob of butter.
  6. To serve, spoon chowder into deep bowls and rest the hake on top with a lemon wedge.

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