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Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.
Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.
Succulent hake wrapped in crispy pancetta served alongside potatoes simmered in a creamy, aromatic curry and turmeric sauce.