The Perfect Pair: Pan-Fried Hake with Lemon Dill Crushed Potatoes, Samphire, Brown Shrimp and Caper Cream & Jim Barry, Assyrtiko

Crispy, golden hake meets its match in Clare Valley Assyrtiko – a zesty white wine bursting with citrus and energy. Its bright acidity and subtle saline edge cut through the richness of the fish, while notes of lemon zest and orange rind bring the whole dish into sharp, delicious focus. The wine’s refreshing lift enhances the delicate flakes of hake, making each bite feel lighter and more vibrant. It’s a pairing that’s fresh, balanced, and perfect for warm-weather dining.

1. Boil the new potatoes until fully cooked, then strain and let them cool slightly.

2. Prepare the potato mix:

   • Zest the lemon and chop the dill.

   • Place both into a mixing bowl.

   • Crush the slightly cooled potatoes by hand and add them to the bowl. Mix well.

3. Shape the potato cakes:

   • Mould the mixture into circular rings.

   • Place on a tray and bake in the oven for 10 minutes.

4. Make the caper cream sauce:

   • Dice the shallots and garlic.

   • Sauté them in vegetable oil in a saucepan until translucent.

   • Deglaze the pan with white wine and cook for 2 minutes.

   • Add double cream and bring to a gentle simmer.

   • Stir in chopped parsley, capers, and brown shrimps. Set aside.

5. Cook the hake fillet:

   • Heat vegetable oil in a frying pan until hot.

   • Carefully place the hake fillet skin-side down and cook until the skin is crispy.

   • Flip the fillet, add a knob of butter, and baste until the fish is cooked through.

6. Blanch the samphire in hot water, then strain.

7. Assemble the dish:

   • Place the crushed potatoes in the center of the plate.

   • Add the blanched samphire on top.

   • Spoon the caper cream sauce over the samphire.

   • Finish by placing the hake fillet on top.