How to Make The Lord Crewe Bamburgh's Silver Hake
Get a taste of The Lord Crewe's indulgent seafood dish at home
- 2 x 170g silver hake fillets
- 100g of fresh mussels, cleaned
- 50g Amande clams, cleaned
- 3 saffron strands
- 6 cherry tomatoes, halved
- 1 small chorizo, sliced
- 1 shallot, diced
- 1 garlic clove, finely sliced
- 25g butter
- 100ml of white wine
- 200ml of fish stock
- Sprig of parsley, chopped
- 50g samphire, blanched in unsalted water
Pre-heat the oven to 180C.
Use half the butter and melt in a large frying pan, add the silver hake to the pan (skin side down).Cook for two minutes and then turn and cook for a further two minutes. Then add to a baking tray and place in a pre-heated oven for six minutes.
Using the same pan, add the rest of the butter, shallot and garlic. Once the shallot has softened, add the mussels, clams, white wine and saffron then cook for two minutes with the lid on, making sure all the clams and mussels have opened. Once all the mussels and clams have opened up add the rest of the ingredients apart from the parsley and the Samphire, then warm through until hot.
Take a large warm bowl and arrange the shellfish etc in the bowl and then carefully pour over the broth. Place the Silver Hake on top of the broth and finish with chopped parsley and warmed samphire.
The Lord Crewe, Front Street, Bamburgh NE69 7BL