Brown butter Cornish hake with 'pressure-cooked' spring soup


Once the prep is done this dish will take very little time and its fresh flavours are certain to impress.

Equipment and preparation: for this recipe you will need a pressure cooker.


For the hake

  • 250g/9oz butter (unsalted or salted depending on your preference), cubed
  • 4 x 150g-200g/5½-7oz hake fillets, skin on
  • sea salt flakes
  • 1 lemon, zest and juice only

For the pressure-cooked soup base

For the spring greens