How to make Cornish hake with girolles and kimchi butter

Using sustainably caught white fish, crisp it up in a frying pan and serve it with a little parsley and lemon sauce

Cornish tasty: this dish will catch you out with its simplicity (River Cottage)

Line caught Cornish hake with girolles and kimchi butter

Serves 2

50g organic butter, softened
40g kimchi
20g olive oil
250g girolles (wild mushrooms)
2 x 150g portions of line caught Cornish hake, or any other sustainably caught white fish
1 tbs light rapeseed oil
1 small bunch of parsley, finely chopped
½ lemon
​Salt and pepper

Place the butter, kimchi and olive oil in a blender and pulse until mixed into a smooth purée. Thoroughly clean the mushrooms by brushing with a pastry brush and tear them in half.

Place a frying pan on a high heat and season the fish with salt and a little pepper.

Once the frying pan is nice and hot, add a little rapeseed oil to the pan and then place the fish, skin side down. Use a spatula to add a little pressure to keep the skin in contact with the pan, and cook until the skin crisps, then turn over, add half of the kimchi butter and remove the pan from the heat and rest until the fish is cooked through.

Meanwhile, in another frying pan, add the rest of the kimchi butter and heat until it starts to bubble, then add the girolles and cook until they start to soften. Finally, sprinkle on the parsley and squeeze the lemon over the contents.

Place the fish on the plate, spoon over the juice left in the pan, followed by the mushroom mix and all the lovely kimchi butter.

Recipe by Gelf Alderson, executive head chef at River Cottage (rivercottage.net). For £50 off River Cottage Cookery School courses, use the code INDY before 30 September