For the Hake
4 x 150g Hake portions
For the pea purée
For the lemon gel
240ml lemon juice
3 tsp caster sugar
Pinch of salt
For the potato cakes
500g Jersey Royal potatoes cut into quarters
For the warm tartare sauce
1 tbsp cider vinegar
8 black peppercorns
1 bay leaf
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
250g butter, melted
2 egg yolks
25g small capers
For the garnish
300g fresh peas in the pod, split in half
100g pea shoot tendrils
A few caper berries
Batter for fritters (optional)
100g self-raising flour
120ml Hattingley Valley English sparkling wine
1 litre of vegetable oil for deep frying
1tbsp seasoned plain flour
Salt and pepper
To make the pea purée, steam the peas on a perforated tray in a Miele Steam Oven at 100°C for 4 minutes.
Purée the cooked peas and butter with a stick blender and season to taste. If using as a purée, set aside. If making pea purée fritters, divide the mixture between small demi-sphere silicon moulds, level off, cover with cling film and freeze. If possible, complete these first two stages the day before you are cooking the dish.
For the lemon gel: In a small saucepan, put the lemon juice, sugar and salt. Sprinkle over the agar agar. Place the saucepan on setting 6 on a Miele Induction hob bring to the boil, and continue to boil for 10 minutes. Transfer to a bowl and set aside.
Place the potatoes on a perforated steam tray and steam in a Miele Steam Oven at 100°C for 20 minutes.
When the potatoes are cooked, place in a large bowl and crush with a fork. Mix through the butter, Shony and season well. Keep warm until ready to use. The Miele Gourmet Warming Drawer is perfect for keeping all of the elements of this dish hot until you are ready to assemble. Use the food setting at 65°C.
Next, make the warm tartare sauce: In a small saucepan, heat the vinegar, peppercorns and bay leaf on setting 3 of a Miele Induction Hob to infuse.
Half fill a medium saucepan with water and sit a glass bowl on the top so that it doesn’t make contact with the water. Heat on setting 5 of a Miele Induction Hob until just simmering.
Add the egg yolks to the bowl along with 4 teaspoons of cold water. Using a balloon whisk, whisk over the heat until light in colour and creamy. Gradually whisk in the melted butter and the vinegar (bay leaf and peppercorns removed) to taste. Remove from the heat, cover and set aside.
If you are making the pea purée fritters, heat the oil in a deep heavy-based saucepan on a Miele Hob to 180°C. You can check this using a sugar thermometer. Make the batter by whisking together the flour and Hattingley Valley English sparkling wine in a large bowl. Set aside.
Heat some butter and a little oil in a large frying pan using TempControl setting 2 on a Miele Induction Hob if you have it, alternatively, use setting 7. Use a food ring to shape the potatoes into cakes approximately 2cm thick in the frying pan. Cook for 3-4 minutes and turn over to finish cooking.
Season the hake with salt, pepper and the Shony, and fry in the same pan. Wait for the potatoes to cook if there is not enough room in the pan for the fish at the same time. The fish will take between 8 and 12 minutes to cook, depending on the thickness. Turn over for 1 minute and add the pickled onion halves to the pan.
To cook the fritters, remove the pea purée from the freezer and pop out of the moulds. Sandwich two pieces together to form a ball. Roll in the seasoned flour, dip into the batter and fry in the oil for 2-3 minutes or until golden. Drain on kitchen paper, season and keep warm.
Place the peas in their pods on a perforated tray and steam in a Miele Steam Oven at 100°C for 4 minutes.
Meanwhile, remove the fish from the pan and allow to rest.
To finish the tartare sauce, stir through the herbs, capers and sliced cornichon and season to taste. If the tartare sauce looks like it is splitting add a teaspoon or two of cold water.