A classic comforting dip, which we make with salted Cornish line caught Hake. The fish is gently poached in milk with garlic and aromatic herbs. The cooked flesh and garlic are puréed with a little potato and emulsified with olive oil to produce an intense and rich paste. Serve with a soft-boiled egg and gem salad with some olives and green beans, or more traditionally with some grilled polenta and chopped parsley.
Ingredients & Allergens
White fish, potatoes, milk, garlic, bay leaves, black peppercorns, thyme, olive oil.
Allergens in bold.
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