Baked Hake Fillet with an Oatcake & Hazelnut Crumble


  1. For the crumble - Sweat the shallot in the butter till softened. Add the dill and the breadcrumbs. Toast for 2-3 minutes

  2. Remove from the heat and stir in the hazelnuts, oatcakes and cheddar. Allow to cool completely

  3. For the velouté -  Gently sweat the shallot in the butter until softened but with no colour

  4. Add the white wine and reduce until it has almost completely evaporated. Add the fish stock and reduce by half. Add the cream and reduce by a third

  5. Stir in the chopped chives

  6. For the potatoes – Gently boil the potatoes with a sprig of thyme in salted water until tender (about 15 - 18 minutes)

  7. Drain the potatoes and place them back in the pan. Add the butter and thyme leaves

  8. Crush the potatoes with the back of a fork, season to taste

  9. For the roasted leeks – heat a non-stick pan, salt the leeks and add to the dry pan until they just start to colour

  10. Add butter and rapeseed oil, turn the leeks over and remove from the heat. The leeks will finish cooking in the residual heat in the pan

  11. For the hake – Preheat oven to 185°C

  12. Lightly oil the hake fillets then bake in the oven for 6 minutes

  13. Top with a generous amount of the crumble mixture and return to the oven for a further 6 minutes

  14. Plate all of the elements as per the image

Serves: 4
Preparation time: 30 mins
Cooking time: 30 mins
Difficulty level: Hard
Recipe by
Mark Greenaway


  • For The Crumble

  • 1 shallot, finely diced

  • 20g butter

  • 1 tbsp chopped dill

  • 30g breadcrumbs

  • 6 super seeded organic Nairn’s oatcakes, crushed

  • 1 handful of roasted hazelnuts, crushed

  • 20g mature cheddar, grated

  • For The Chive Velouté

  • 1 shallot, finely diced

  • 10g butter

  • 150ml white wine

  • 150ml good quality fish stock

  • 150ml double cream

  • A small bunch of chopped chives

  • For The Crushed Jersey Royals

  • 2-3 Jersey Royals per person

  • 1 sprig of thyme

  • 1 tsp thyme leaves

  • 30g butter

  • Salt

  • For The Roasted Leeks

  • 1 leek, cut into rounds

  • Salt

  • 5g butter

  • Drizzle of rapeseed oil

  • For The Hake

  • 4 x 200g hake fillets, de-boned and skin off

  • A drizzle of rapeseed oil