Credit to @whatstormeats Hake, Clams, Samphire
You’ll know by now that hake is one of my favourite fish to prepare and eat. It’s chunky, fleshy and wonderfully versatile. Here I have pan fried a gorgeous piece of wild hake, sweet palourde clams steamed in cider and sitting on samphire. I used the cooking liquid from the clams to make a gorgeous tarragon-infused cider cream sauce, reducing it down with a little more cider, fresh tarragon because straining and giving it a licking of double cream. A really easy, but delicate dish which is bound to impress; I mean, James loved it so what more can I ask for?!
All the ingredients for this dish are from the utopian paradise for any food lover @nottinghillfishshop ?
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