Pan‑fried Hake Fillet on Wild Garlic Cream

Ingredients

• 500 g waxy potatoes
• Salt
• 140 g spelt whole‑grain flour (plus extra for dusting)
• 1 egg
• nutmeg
• 80 g wild garlic (1 bunch)
• 1 Shallot
• 2 tbsp Rapeseed oil
• 250 ml fish stock (glass bottle)
• Pepper
• 100 g herb cream cheese (1 roll)
• 400 g hake fillet
• 100 ml milk (1.5% fat)
• 4 wasabi chips

Instructions

1. 1.

   Cook the potatoes in boiling salted water for about 25 minutes until tender, then drain and peel while still hot. Pass the potatoes through a potato press and let them steam dry. Add 125 g flour and an egg, season with salt and freshly grated nutmeg, and mix into a dough. Shape the dough into evenly thick logs, dust with flour, and rest for 15 minutes.

2. 2.

   Meanwhile wash the wild garlic and blanch it in boiling salted water for 1 minute. Drain, shock in cold water, let drain, then roughly chop. Peel and finely dice the shallot. Heat 1 tsp rapeseed oil in a pan, sauté the shallot until translucent. Add the wild garlic, pour in the fish stock, bring to a boil briefly, then puree finely and strain through a sieve. Season with salt and pepper.

3. 3.

   Slice the herb cream cheese into thick rounds. Rinse the hake fillet, pat dry, cut into four equal pieces. Season with salt and pepper, dust lightly with remaining flour.

4. 4.

   Heat the remaining oil in a pan. Fry the fish on the skin side over medium heat for about 5 minutes until golden brown. Remove from the stove, flip the fish, and cook for another 1–2 minutes to finish.

5. 5.

   Cut the gnocchi dough into roughly one‑centimeter thick pieces and shape them into elongated balls. Press a fork into each ball to create the classic gnocchi pattern. Boil the gnocchi in salted water until they float to the surface, then lift with a slotted spoon.

6. 6.

   Spread the wild garlic cream on four plates. Froth the milk. Arrange the fish atop the cream, topping it with herb cheese rounds, frothy milk, gnocchi, and wasabi chips.