Hake with charred sweetcorn dressing

Method

1. To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes.

2. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later.

3. To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl.

4. To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken.

5. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together.

6. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside.

7. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat.

8. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve.