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Recipe: learn to cook this beautiful pan fried hake dish

Before coming to work at the Empress, currently number 32 in the Top 50 Gastropubs, Elliot Lidstone worked at Michelin-starred restaurant L’Ortolan, Berks, under acclaimed chef Alan Murchison.



In Top 50 Gastropubs’ sister publication The Publican’s Morning Advertiser, Lidstone has detailed how to create one of his top selling dishes – a sumptuous hake fillet with monk’s beard, black olive purée and a summery garnish of fregola with sunflower seeds, pumpkin seeds, tangy piquillo peppers and fresh wild garlic.

He says: “Wild garlic has just come in and we’re at the end of the monk’s beard season so we’re trying to make the most of that. We use fregola which is a Sardinian pasta with a lovely texture – as it’s something people don’t see that often and provides something interesting for our regulars.”

Read the full recipe here