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Scandinavian Style Smoked Hake with Prawns and Potato Cakes

Course Main Dish
Cuisine Scandi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean


  • 2 Smoked Hake Steaks about 150g each
  • 1 Large floury potato Grated and soaked in cold water
  • 50 g Prawns
  • 50 ml Double Cream
  • 1 handful Dill
  • 1 Fennel Bulb
  • 30 g Butter
  • 1 tablespoon Olive oil
  • 1 teaspoon Caraway Seeds
  • 50 ml Dry white wine
  • 6-8 Cherry tomatoes


  1. heat a little of the olive oil and half the butter in a large saute pan
  2. Add the fennel and caraway seeds. Sweat for 5 minutes or so
  3. Add the white wine and continue to cook for 10 minutes till the fennel is soft and most of the wine has evaporated
  4. Add the hake service side down and cook for a minute before turning and putting a lid on the pan. Turn the heat down to low
  5. Meanwhile, heat the remaining oil and butter in a pan till all the butter is melted and sizzling
  6. Drain the grated potato, season with salt and form into flattish 'cakes', about the size of a scotch pancake.
  7. Add the 'cakes', if necessary in batches and cook for 2-3 minutes on each side, turning once only. Drain on kitchen paper and keep warm till needed
  8. Add the shelled prawns, tomatoes, cream and dill to the pan with the hake and fennel. Continue to cook for 2 minutes.
  9. Season to taste and serve with fresh lemon