Hake, artichoke, rocket and pickled onion salad

serves 2 as a main course


2 fillets of hake (150-200g each)
zest of 1 lemon
20g coriander seeds
6 par boiled Jerusalem artichokes
3 sprigs of thyme
50g unsalted butter
100g fresh rocket leaves
1/4 bunch of fresh coriander, leaves picked
50ml virgin olive oil
light olive oil for cooking
Cornish sea salt and freshly ground black pepper for seasoning

For the pickled red onion
1/2 red onion, peeled and sliced
100ml white wine vinegar
100ml white wine
100ml water
100g caster sugar
pinch of sea salt


“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”