Seafood is a big part of Cornish culinary culture, and this recipe comes from celebrity chef Nathan Outlaw who has restaurants in Rock and Port Isaac. Let us know how you get on by posting on our Facebook page and email any Cornish recipes of your own or that you’re particularly fond of to email@example.com for the chance to be included in this section!
For the Salt Hake:
4 Hake portions, about 200g each, filleted and pin-boned
2 Medium squid, prepared and cut into rings
100g Cornish sea salt
2 Garlic Cloves, peeled
2tsp Parsley, chopped
Olive oil for cooking
100g Butternut squash, peeled, deseeded and cut into 1cm dice
1 Leek, trimmed (white part only), washed and cut into 1cm pieces
1 Dutch red chilli, deseeded and chopped
4 Spring onions, trimmed and sliced
Additional Cornish sea salt and freshly ground black pepper, for seasoning
For the Tomato and Garlic Sauce:
500ml Roasted fish stock
4 Ripe tomatoes, skinned, deseeded and chopped
4 Garlic cloves, peeled and crushed
2tsp Squid ink, or more to taste
50g Unsalted butter
- Salting fish in this way draws out some of the water and improves flavour and texture, giving a much meatier mouth-feel. It works particularly well with hake, but try out other fish if you like.
- Try blending a little spice or the grated zest of any citrus fruit with the salt to bring your own touch to this dish.
- Lay the fish on a tray large enough to hold the portions side by side, without overlapping. Sprinkle evenly with the sea salt, turning to coat both sides, then cover with cling film and refrigerate for 30mins. Wash the salt off the fish, then pat dry on kitchen paper and wrap each portion tightly in cling film. Refrigerate for at least two hours to firm up, preferably overnight.
- To make the tomato and garlic sauce, put all the ingredients into a saucepan and bring to a simmer. Let it bubble until the liquid has reduced to a quarter of its original volume. Transfer to a blender or food processor. Blitz for 4 minutes to emulsify the sauce and thicken it slightly. Set aside until ready to serve.
- Heat your oven to 200C/Gas 6. Chop the 2 garlic cloves, then add the chopped parsley and chop together, reserve until serving.
- Heat a large non-stick pan over a medium heat and add a drizzle of oil. When hot, add the squash and cook, stirring, for 3 minutes. Add the leek, chilli and spring onions and cook for a further 3 minutes, stirring and adding a little more oil if it looks dry. Season with salt and pepper. Once the squash is cooked, transfer the vegetables to a warmed dish and keep warm.
- Heat a large ovenproof non-stick pan over a medium heat and add a drizzle of oil. When hot, place the fish in the pan, skin side down, and cook for 2 minutes. Transfer to the oven and cook for a further 3 minutes.
- While the fish is cooking, place another frying pan over a medium head and add a little olive oil. When hot, add the squid and cook for one minute; don’t move it about much – let it take on some colour. Add 1tsp of the chopped garlic and parsley and take off the heat. Season with salt and pepper.
- Reheat the sauce gently on the hob – if it isn’t dark enough for you, whisk in a little more squid ink. Take the fish out of the oven as soon as it is ready. Flip it over and allow it to finish cooking in the residual heat of the pan.
- Divide the vegetables among 4 warmed plates and top with the squid. Place the hake alongside and sprinkle with the remaining parsley and garlic. Spoon the sauce around and finish with a drizzle of extra virgin olive oil.
Recipe: Nathan Outlaw (via Cornish Sea Salt Co)