Recipe: Pan fried hake, potatoes, fish cream and poached duck egg

PUBLISHED: 12:44 11 July 2016 | UPDATED: 12:44 11 July 2016

Delicious pan fried hake recipe

Delicious pan fried hake recipe


Executive head chef Matthew Hill shares his recipe for Pan fried hake, olive oil potatoes, fish cream and poached duck egg

Executive head chef Matthew HillExecutive head chef Matthew Hill

Executive head chef, Matthew Hill, has had a long and happy attachment to Down Hall in Hatfield Heath. ‘My love affair with Down Hall stretches back almost 10 years. I was a junior sous chef here about eight years ago and left to work in London. Some people I used to work with knew I was looking to leave London and come back to Essex, so they kindly put my name forward.’

Here Matthew shares his recipe for an impressive hake supper.

Pan fried hake, olive oil potatoes, fish cream and poached duck egg (Serves 1)


For the hake

1 hake fillet (140g)

A splash of vegetable oil

For the potatoes

180g of new potatoes

100ml of good quality olive oil

Maldon Sea Salt

For the fish cream

500ml of fish stock

1 garlic clove (sliced thinly)

1 small shallot (sliced thinly)

200ml of white wine

200ml of double cream

2 tbsp of vegetable oil

Pinch of salt

A splash of lemon juice

For the duck egg

1 duck egg

1ltr of water

100ml of vinegar

To finish





For the hake, pour in a little oil in a hot pan and place the fish in skin side down. Hold the fish down to prevent it from curling up, this will ensure you get a crispy skin. Once the skin is a golden brown, place the pan in the oven for eight minutes at 180˚C.

For the potatoes, boil the potatoes in salted water until soft. Drain and allow the potatoes to air dry. Now you can peel the skin off the potatoes, if you wish. Place the potatoes in a pan with the olive oil and crush them together until the olive oil is absorbed

For the fish cream, place the vegetable oil into a warm pan, add the shallot and garlic and sweat without colour for 2-3 minutes. Now add the white wine and reduce rapidly until it becomes a syrup.

Now add the fish stock and reduce to approximately 100ml. Pour in the double cream and simmer for five minutes. Add salt and lemon juice to taste. Pass through a sieve to get rid of the shallot and garlic.

For the duck egg, use a tall pan and bring the water/vinegar mix to the boil. Stir the water with a spoon to create a whirlpool effect then crack the egg into the middle. Cook the egg for about 3 minutes. Allow to stand for a further 1 minute, then serve.

To finish the dish, serve with some buttered kale boiled in salted water and for the sauce add chopped chives and caviar.

Get the Taste

Down Hall Country House Hotel, Matching Road, Hatfield Heath, CM22 7AS. 01279 731441.

Latest from the Essex Life