Potted shrimps are naturally delicious on toast as a starter or snack but served like this to enhance a classic butter sauce is a convenient way to serve them. Hake is one of those great deep water fish which has a similar texture to cod and can be used in the same way.

Serves 4

4 x 150-160g hake portions

Sea salt and freshly ground bite pepper

A little olive or rapeseed oil

For the sauce

1 large shallot, peeled, halved and finely chopped

1tbs cider vinegar

100ml fish stock

1/2 tbs double cream

60g cold butter, diced

1 pot of morecambe bay potted shrimps

1tbs soft herbs, parsley, fennel chervil etc

Method

Preheat the oven to 220C/200C fan/gas mark 7.

Season and lightly oil the fish and place in an oven proof frying pan or baking tray with the skin side up. Bake in the oven for about 8-10 minutes until just cooked. Meanwhile put the shallots in a pan with the vinegar and fish stock and simmer until it’s reduced to a tablespoon then add the cream, bring back to the boil and remove from the heat. Whisk in the butter then stir in the potted shrimps and herbs and season to taste. Place the fish onto warmed serving plates and spoon the sauce around.