Name: Cornish Hake, Sweetcorn and Crab Humita, Fermented Wild Garlic, Golden Raisin Purée
Yield: Serves 2
Ingredients: 80 g butter; ½ lemon; 100 g picked white crab meat; 100 ml milk; vegetable oil, for frying; 50 ml double cream; 50 g caster sugar; 4 corns on the cob; 2 x 180 g hake fillets; small handful of coriander leaves; 1 tsp lilliput capers; salt and freshly ground black pepper, to taste; 2 tbsp fermented wild garlic; 250 g golden raisins; 250 ml apple juice; 30 g butter; 1 large garlic clove; 1 medium chilli; 90 g shallots

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Traditionally, humita is ground fresh corn mixed with milk and butter, wrapped in its own husk and baked until cake-like. This version is much creamier, almost like porridge. We serve it with roast hake but it would work very well indeed with poached eggs and grilled chorizo for breakfast.

Ingredients

Golden Raisin Puree

250 g golden raisins
250 ml apple juice
50

Method

Start with the raisin purée, which needs to be made a couple of days in advance. Soak the raisins in the apple juice overnight. Pass and keep the apple juice. The following day, make a dry caramel with the sugar, until quite golden. Add the soaked, drained raisins and a splash of apple juice to the pan, which will dissolve the caramel. Agitate the pan vigorously, cooking for 2 minutes before pa