Saltwater's roast hake with with Iberico ham, clams and dry sherry

Terry Laybourne

Terry Laybourne

23rd February 2017

Saltwater's roast hake with with Iberico ham, clams and dry sherry

The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Saltwater's roast hake with with Iberico ham, clams and dry sherry recipe as tried and tested by our professional chefs.


  • 4 x 160g hake fillets
  • 1 tsp Maldon salt
  • 4-6 tbsp olive oil
  • 4 x garlic cloves, peeled & sliced
  • 1 tbsp flour
  • 160ml dry sherry
  • 3 tbsp parsley, chopped
  • 300g small clams
  • 4 slices of Iberico ham, thinly sliced
  • Squeeze of lemon juice


serves four
Season the hake fillets with Maldon salt and allow them to firm in the fridge for 1 hour. Rinse and pat dry on kitchen paper. Dust the hake fillets in flour and pan-fry them over a medium heat until golden on all 4 sides. Set aside on a warmed plate. Heat a small saucepan, add a teaspoon of olive oil and gently fry the garlic for 1 ½ minutes without colour. Add the clams, sherry and hake. Cover with a tight-fitting lid & cook gently for 5-6 minutes or until the hake is cooked. Remove from the heat. Remove the hake from the saucepan and then stir in the remaining olive oil, followed by the chopped parsley. Check the seasoning, maybe adding a squeeze of lemon juice for acidity. Place the tender hake fillet in the centre of four warmed plates. Spoon the clams and juice over and around. Top with the Iberico ham and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you