½ C sour cream or double cream yogurt
1 Tbsp (15 ml) chopped chives
squeeze of lemon juice
zest of half a lemon
- Preheat the oven to 200 ºC and line a baking tray with foil.
- In a small bowl, mix the melted butter, herbs and garlic. Season with salt and pepper and set aside.
- To prepare the fish, use a set of kitchen scissors and trim off the fins. Then, use a sharp knife and score the skin of baby hakes. Carefully slit along the belly to open up, taking care that you don’t cut all the way through. Drizzle the skin and inside the belly with olive oil and season well. Place the fish onto a foil lined baking tray. Give each fish a light coating of herby garlic butter.
- When you are about 20 minutes from the fritters being ready, Place the tray with the fish into the oven for 10 minutes to cook. At the 10 minute mark, turn the grill on and grill for 10 minutes until crispy. The fish should be firm but still moist.
- Season the grated marrow lightly with salt and place it in a sieve over a bowl. Leave for 10 minutes to draw out excess liquid. After 10 minutes, gently squeeze the marrow in your hands to drain out any remaining liquid.
- Add all of the ingredients for the fritters together in a large bowl and mix well to combine
- Set a large non-stick frying pan over medium-high heat and add a good glug of oil. Using a ¼ cup measure, spoon dollops of fritter mixture into the pan. Press down with the back of a spatula to form a patty and fry for about 3-4 minutes a side until golden brown.
- Repeat until all of the mixture is fried.
Mix the sour cream, chives and lemon zest together, add a squeeze of lemon juice and season to taste. Serve herby baby hake with sweetcorn and baby marrow fritters with a dollop of sour cream.