Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Recipe of the week: The Ethicurean's pan-roasted hake, fennel and pine purée, braised Savoy, shiitake soil, clams and hazelnuts

22 May 2019 by
Recipe of the week: The Ethicurean's pan-roasted hake, fennel and pine purée, braised Savoy, shiitake soil, clams and hazelnuts

Serves 2

For the hake 30g sea salt

500ml ice-cold water

240g hake, skin on and cut into two portions

A little rapeseed oil

Neutral oil, for frying

Salted butter

100g young purple sprouting broccoli

Fine sea salt

Shiitake soil 40g raisins

10g walnuts

15g dried shiitake

Salt

Fennel and pine purée 50g salted butter

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