Hake with clams and wild garlic oil

Flaky white fish doused in a creamy white wine sauce with wild garlic oil. This dish is a true celebration of Spring's bounty, fresh wild garlic leaves foraged from local woodland, nutty wild mushrooms and melt-away Cornish hake fillets.


  • 1 bunch of wild garlic

  • 100ml olive oil

  • 1 shallot or small leek, diced

  • 1 garlic clove, crushed

  • 50g wild or woodland mushrooms

  • 1 stalk of fresh thyme

  • 100ml white wine

  • 50ml double cream

  • 50g unsalted butter, cubed

  • 500g clams

  • 1 lemon, juice

  • 2 hake fillets (approx 150g each)


  1. Preheat the oven to 180C and line a baking tray with foil.

  2. Start by making the garlic oil. Place all but a couple of leaves of the wild garlic and oil into a blender and blend until smooth. Pass through a fine sieve or muslin/cheesecloth (or a combination of both). Reserve until later for drizzling and discard the mashed garlic left on the sieve.

  3. Place the shallot/leek in a saucepan over a medium heat and soften without colouring in a little vegetable oil. Add the wild mushrooms and fry for 3-4 minutes until fully cooked. Add the thyme and white wine and reduce by a half. Add the double cream and reduce by a half again. Add the butter, canellini beans and lemon juice to taste. Stir and keep warm (a very light simmer) until needed, adding a little water if the sauce thickens too much.

  4. To cook the hake, place a frying pan over a medium to high heat and add a little vegetable oil. Season the hake with salt and pepper and place skin side down in the pan. Allow to cook for 5 mins without moving. Flip and cook for 1 min. Place in an oven at 180C for 5-8 mins or until cooked.

  5. Whilst the hake is cooking, heat the sauce to a high simmer and add the clams, placing the lid on the pan. After 5 minutes or so all the clams should be open, turning off the heat when done.

  6. Portion the the clams, mushrooms and sauce on each plate, top with the hake fillets, a drizzle of sauce along with the remaining fresh garlic leaves (roughly chopped) and a drizzle of the garlic oil.

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