Hake - top fish!

Landing day and waiting for the lorry to arrive, time to prepare lunch - and testament to the fish they catch, chef for the trip Nathan prepares fillets of finest hake aboard the Govenek of Ladram........

before dipping the fillets in egg and flouring.......

an easy fish stock with the filleted carcass (make sure the fishmonger keeps them for you) is made by adding a glass or two of white wine, fennel (chopped bulb or the herb), chopped onion or shallot, ground pepper and sufficient water - remember to add salt at the end to taste........

tasty but not so good for the waistline - shallow fried fillets in Japanese Panko breadcrumbs.