Hake with charred sweetcorn dressing recipe
 Tender hake meets smoky-sweet corn, fired up with garam masala. A bold, sunshine-filled dish. 4 hake fillets, skin on (180g/6¼oz each)2 tsp sea salt2 tbsp vegetable oil25g/1oz unsalted butter200g/7oz chard, cut diagonally2 tbsp olive oil 4 hake fillets, skin on (180g/6¼oz each) 2 tsp sea salt 2 tbsp vegetable oil 25g/1oz unsalted butter 200g/7oz chard, cut diagonally 2 tbsp olive oil 2 sweetcorn on the cob, husks removed1 tbsp sunflower oil1 tsp sea salt1 banana shallot, finely chopped1 tsp English mustardsprig fresh thyme50ml/2fl oz cider vinegar200ml/7fl oz extra virgin olive oilpinch garam masala1 tsp dark soy sauce 2 sweetcorn on the cob, husks removed 1 tbsp sunflower oil 1 tsp sea salt 1 banana shallot, finely chopped 1 tsp English mustard sprig fresh thyme 50ml/2fl oz cider vinegar 200ml/7fl oz extra virgin olive oil pinch garam masala 1 tsp dark soy sauce Method 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. 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.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.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. 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.Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. 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. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. 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. 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. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve.