Try Chef Eric Bulpitt’s delicious hake parcels with buttery potatoes and a green bean and mint salad. Pair with La Motte’s new Sauvignon Blanc.

For the Hake:

2 x 200 g Fresh hake portions
50 ml  Olive oil
80 g Butter
1 Red onion, sliced
2 Spring onions, finely sliced
2 Baby fennel bulbs, finely sliced
1 Lemon thinly sliced
1 Garlic clove, finely chopped
2 Dill sprigs

For the parcels

Two sheets size of non-stick baking parchment ( double the size of A3) and string


Preheat the oven to 200° C.

Place all the vegetables and herbs in a mixing bowl and mix well.

Season hake generously with salt and white pepper.

Place each piece of fish on a parchment paper sheet.

Sprinkle the olive oil over each piece and place a 40 g knob of butter on each.

Arrange the veggies generously over the top.

Season lightly, adding some lemon zest and a squeeze of lemon juice.

Fold the one side of the parchment paper over to the other side to form a parcel and then fold the sides of the parchment paper to seal the envelope. Tie the parcel with string to keep it together.

Place the parcels on a baking tray and bake in a 200° C oven for 12 minutes.

Green Bean and Mint Salad


200 g Green beans, trimmed
1 Lemon, zested and juiced
80 g Olive oil
½ Garlic cloves, crushed
1/2 tsp Wholegrain mustard
1 pinch Sugar
2 sprigs Mint


Bring a large saucepan of salted water to the boil.

Fill a large glass bowl with cold water and ice.

Once the water is on a rolling boil, add the green beans to the pot in two stages, blanch for 2 minutes.

Remove and shock in the ice water.

Once chilled remove from the ice water and pat dry with paper towel.

Place the beans in a mixing bowl.

In a separate bowl mix the lemon juice, olive oil, garlic, mustard, sugar and season with salt and pepper.

Pour the vinaigrette over beans. Mix and add the mint

Buttered Baby Potatoes

10 Baby potatoes
80 g Butter
5 g Chives chopped
Salt and pepper


Wash the baby potatoes and place in a small pot.
Cover with cold salted water and boil till soft.
Drain and season, toss with butter and chives.
Serve hot

Enjoy with 2020 La Motte Sauvignon Blanc