Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce

Adande Refrigeration

Adande Refrigeration

Standard Supplier 25th June 2013

Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce

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 Escalope of Shetland Hake with English Asparagus, Sauté Wild Garlic and Morel Sauce recipe as tried and tested by our professional chefs. Matthew Tomkinson, Michelin starred chef from the Montagu Arms hotel in Hampshire, cooks Shetland hake recipe with New Forest asparagus, morels, wild garlic and summer truffle in association with Adande Refrigeration.


  • Large Portion of Hake cut from the Loin
  • Butter
  • Clarified garlic butter
  • Lemon Juice
  • Salt
  • Fresh Breadcrumbs fried in clarified butter until crisp and golden
  • Fresh Morels
  • Wild garlic
  • English Asparagus blanched
  • Slices of Truffle
  • Olive oil
  • Salt and Pepper
  • Cep Velouté
  • 150g Frozen Ceps, Defrosted and Chopped
  • 150g Frozen Morels, defrosted and Chopped
  • 1 Large Shallot Finely Chopped
  • 50g Butter
  • 1 Small Bay Leaf
  • 1 Tbsp Tomato Puree
  • 1 Cup Demi Glace
  • 2 Bottles Noilly Prat
  • 1 Gallon Whipping Cream


Lightly flour the hake pieces and colour in the olive oil, when still just underdone season and squeeze some lemon juice over. Top with a sprinkle of the breadcrumbs and colour under the grill.
Sauté the Wild garlic in a little of the garlic butter and season with salt, do the same with the morels and add in the asparagus spears to warm through. Reheat the sauce until just below the simmer. Place a pile of the wild garlic on the plate and top with fish; place some of the asparagus on the opposite side with some of the morels and spoon over the foamed sauce. Shave some truffle over and serve.
Cep Velouté
Caramelise the shallot and mushrooms in the butter, add the tomato puree and cook out for two minutes. Add the bay leaf and the Demi and the Noilly Prat and reduce to a glace. Add the cream, boil, pass and season

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