Grilled Hake & Spring Onion Mash Recipe | Rick Stein

Rick absolutely loves Cornish hake - it's his favourite white fish. Watch to see just how simple it is to perfectly cook hake at home to his recipe with a soy butter sauce.
Order Cornish hake fillets from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com

[@arendaboshoff6695]

Call me, old fashioned, call me what you like. Love Rick Stein.

[@MichaelJackson19447]

I quite like how calm and collective he is Rick stein

[@Thomas-ii3qz]

Rick Stein, really so good to have you back!

[@MarioVelascoCarvallo]

Rick's got a great rhythm and good timing. Love to watch his cooking: simple and to the core. Not easy to achieve.

[@bencellini4200]

Rick, I've changed and repaired leaf springs on Volvos',Scanies and MAN/Maggi Deutz. Real hard work.

[@mariaisabeltula6386]

I love this plate. I just made it. Delicious even not using butter. In the smashed potates i used canola oil. and in the tomato sauce olive oil. Thank u very much.

[@kmac9748]

Loving the soy butter sauce! As for the potatoes, assuming they are cooked in salted water, hand-mashing with sour cream and black pepper makes a great mash to accompany grilled fish. I haven't tried it, but the addition of spring onions could still work.

[@JonniePolyester]

Bootiful …. I do like my mash more buttery but not as creamy ….going to add string onion 😋

[@garth56]

Spring onion mash Rick??? You should know this is called CHAMP!!!

[@stuartbarker9373]

Wikipedia says that an alternative name for European hake is Cornish salmon. Could such rebranding have a similar effect as calling pilchards Cornish sardines?

[@timbob1627]

In case anyone is interested, axels , springs, of old vehicles 🚒🚜, vehicles especially bearing heavy weights , like military vehicles for instance , were made using really good quality key steel , it takes a lot more forging than modern steel bar etc , so you can be assured any tools 5:20 or knives etc will be of exceptional quality 🎉🎉🎉

[@rileyzmusic]

Bellissimo 💙👌

[@chrispeacock2076]

Great laid back style, so much nicer than the smug GR.

[@47buckeddy]

I am, in fact, delighted to know that your knife was recycled out of some old Detroit steel (back when that actually meant something!). Bravo chef!
Edited because I can't spell....

[@billwatters4833]

Hi Rick, thought you might like to know that according to my Irish mother, the recipe for the mashed potatoes (champ) is to simmer the spring onion in milk before adding it to the mash. Tomato seeds can be an absolute nightmare for denture wearers sp please remove the seeds, please.

[@cracknoir8397]

Dodgy Knife then Hehe

[@granitesevan6243]

If you cannot make smooth mash with nothing but butter and elbow grease, then you need to have a word with yourself

[@kktomm]

You’ll need potatoes too

[@granitesevan6243]

@@kktomm Dad, is that you...? Straight out of a Tommy Cooper Christmas Special 🤦🏼‍♂️😂😂😂😂
Nice one

[@kktomm]

@@granitesevan6243 haha. Dunno could be. Is your dad 6'2" and devastatingly handsome as well?

[@granitesevan6243]

@@kktomm ah, no. Mine only uses the metric system and wears a bag over his head most days. Sorry for the misunderstanding. Xxx

[@derin111]

I’m sorry but using a mixer to make mash potato has the opposite effect.
It doesn’t ‘aerate’ it. It breaks things down too much and stops your mash being light and fluffy. Instead it ends up like a smooth paste….which is horrible.
You need to ‘smash’ (i.e. burst) the potatoes apart until no hard lumps with a masher and then add the butter and milk whilst fluffing up and aerate with a fork until correct.

[@paulmercury6571]

I'd want my money back.
What a disaster.
Any Chef will tell you that spring onion mash is a dish called 'Champ'
Not knowing how to use a hand held electric whisk correctly is laughable.
The "spring onion mash" was slop. It had the consistency of wallpaper paste.

[@jerryfields4837]

if i got that quantity in a restaurant id slap the chef before making a brace of sandwiches in the kitchen for the drive home