Pan fried hake, crushed new potatoes, fresh herbs, crab, with wild garlic beurre blanc

For the hake:

* 2-3 tbsp plain flour
* Salt and freshly ground black pepper
* 2-3 tbsp sunflower oil
* 2 x 170g/220g hake fillet, skin on

For the beurre blanc:

* 140g/5oz chilled unsalted butter, cut into small cubes
* 2 medium shallots, peeled, thinly sliced
* ½ garlic clove, peeled, thinly sliced
* 1 sprig fresh thyme
* 1 small bay leaf
* 3 black peppercorns, crushed
* 150ml/5fl oz dry white wine
* 1 tsp white wine vinegar
* Sea salt flakes
* 1-2 tbsp freshly squeezed lemon juice

For the crushed new potatoes:

* 100g of cooked new potatoes per person
* 20g Devonshire picked crab meat
* 20g chopped mixed herbs
* 10g butter
* Salt and pepper

Preparation method:

For the beurre blanc, heat one tablespoon of the butter in a non-reactive pan over a medium heat. When the butter has melted, add the shallots, garlic, thyme, bay leaf and peppercorns and fry for 2-3 minutes, or until the shallots have softened but not coloured.

Add the white wine and wine vinegar, and bring the mixture to the boil. Continue to boil until most of the liquid has evaporated, then gradually whisk in the chilled butter cubes, one at a time, until all the butter has been incorporated into the mixture with the sauce thickened and glossy.

Strain the beurre blanc through a fine sieve into a warmed bowl, then season, to taste, with salt, and pour in the lemon juice. Keep warm. (NB: Do not leave the beurre blanc in too warm a place or the sauce may split).

Add wild garlic leaves to taste, then blitz with a blender to get a smooth consistency.

For the hake, heat a large frying pan over a high heat. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Pat the fish fillets dry with kitchen paper.

Dredge the hake fillets, skin-sides down, in the seasoned flour, then shake off any excess flour. Dip the floured sides of the hake fillets in the sunflower oil.

When the pan is hot, add the hake fillets, floured sides down, and fry for 3-4 minutes, or until more than half of the hake flesh has turned opaque and the skin is crisp and golden-brown. (NB: The skin needs to be flat against the pan to crisp up all over, so press the trout fillets down with a fish slice if the heat makes them arch up.)

Place into an oven 180C for about 4-5 minutes or until cooked. Place cooked new potatoes into a thick pan on the stove and heat with the butter, herbs, crab, crushing down with a fork as you go. Season to taste. Once the potatoes are hot, place into the middle of the warmed plate then the cooked hake onto this, Pour the wild garlic beurre blanc around and serve.