Name: Hake with green goddess
Yield: Serves 4
Ingredients: 1 tsp sea salt; 120 ml sour cream; 400 g clams; 250 ml pickle liquor; 1 tsp sunflower oil; 350 g butternut squash, peeled, deseeded and cut into 1cm dice; 50 g basil; 1 garlic clove, thinly sliced; salt; 30 g pumpkin seeds, toasted; 4 hake fillets weighing about 140 g each, with skin on; 60 ml lemon juice; 200 g fregola; 120 ml mayonnaise or Hellmann’s; 3 spring onions, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

I discovered green goddess sauce during lockdown when we were making hot barbecue food to take away. It’s very worthy of its name and brightens any dish. Sharp, salty, creamy, fresh and so, so moreish.

Ingredients

400 g clams
250 ml pickle liquor
200

Fish course
Pescatarian
Summer

Method

Preheat your oven to 175°C fan.

Run the clams under cold water to rinse off any sand. Put about 5cm of water into a pot with a lid and bring to a boil. Put the clams into the pot and replace the lid, then

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Ingredients

Method

Part of