Buttered hake with cockles, mussels, samphire and a creamy saffron sauce


Hake is a member of the cod family and has a similar flakey texture. James cooks his en papillote and serves it with a luxurious sauce.


For the hake

  • 2 x 150g-200g/5½–7oz hake fillet, skin on
  • 40g/1½oz unsalted butter

For the seafood and saffron sauce

To serve