9 November 2020

Cornish Hake, Yeasted Cauliflower, Mint and Curry

Jamie Coleman

Chef Jamie Coleman shares his recipe for Cornish Hake with a Cauliflower and Mint Curry, topped with micro coriander cress & apple mint tips.


Cauliflower Puree

Ingredients: Milk, Butter, Yeast, Salt, 2x Cauliflower heads

  1. Melt butter in a pan until golden
  2. Add cauliflower and cook until tender
  3. Remove excess fat
  4. Add milk and yeast, then blend until smooth

Pickled Grapes

Ingredients: Sugar, Water, Olive Oil, Star Anise, Pernod, Lemon Juice, Peeled Grapes

  1. Warm the sugar, water, olive oil, star anise, Pernod and lemon juice together, then pour over the grapes.

Mint Oil 

Ingredients: Mint, Oil

  1. Bring both the ingredients to 62C, then pass.

Curry Sauce

Ingredients: Onion, Garlic Cloves, Garam Masala, Tomatoes, Olive Oil, Coconut Milk

  1. Sweat the onion and garlic in a little oil
  2. Add the spices and toast
  3. Add the chopped tomatoes and cook for 15 minutes
  4. Add the coconut milk then strain and season to taste.

Cauliflower Fondants

Ingredients: Romanesque, Curry Salt, Butter

  1. Warm the butter in a pan, then, when foaming, add the cauliflower and season with curry salt
  2. Cook until tender.

Raisin Puree

Ingredients: Granny Smith Apple, Shallot, Curry Powder, Lime Leaf, Port, Golden Raisin

  1. Sweat the shallots in a little oil, then add the curry powder
  2. Add the rest of the ingredients and simmer for 15 minutes
  3. Blend until smooth.

To Plate

  1. Season and cook the hake in a foaming butter
  2. On the plate, place a dot of the raisin puree and top with the hake
  3. Dress the cauliflower garnish around and on the fish
  4. Whizz the sauce to lighten and spoon next to the hake
  5. Finish with mint oil and herbs.


  • Hake (2 x 75g Portions)
  • Granny Smith Apple (1)
  • Shallot (1)
  • Curry Power (10g)
  • Lime Leaf (2)
  • Port (100ml)
  • Golden Raisin (100g)
  • Butter (250g)
  • Milk (250g)
  • Yeast (10g)
  • Salt (2g)
  • Cauliflower (2 Heads)
  • Sugar (10g)
  • Water (100ml)
  • Olive Oil (10ml)
  • Star Anise (1)
  • Pernod (10ml)
  • Lemon Juice (20ml)
  • Peeled Grapes (12)
  • Bunched Mint (400g)
  • Oil (200ml)
  • Romanesque Cauliflower (1 Large)
  • Curry Salt (5g)
  • Butter (20g)
  • Purple Cauliflower, Thinly Sliced (1)
  • Caper Vinegar (20ml)
  • Garam Masala (10g)
  • Onion (1)
  • Garlic Cloves (2)
  • Garam Masala (10g)
  • Tomatoes (2kg)
  • Olive Oil (50ml)
  • Coconut Milk (100ml)
  • Coriander Micro Cress (Nurtured in Norfolk)
  • Apple Mint Tips (Nurtured in Norfolk)