January Recipe - Trinity Centre for Environmental Humanities - Trinity College Dublin

Ingredients

• 4 hake fillets from a reputable fishmonger. Ask your fishmonger to trim and leave skin on. Don't be afraid to ask where the hake is from and when it was caught.
• 250g rooster potatoes
• 250g celeriac
• 110g butter
• 2 garlic cloves
• 1/2 lemon
• 200g of spinach leaves, kale, mizuna, pakchoi or a mix of all the above
• 60ml cream
• 60ml milk
• 1 tbsp capers
• 2 tbsp rapeseed oil
• 25g chopped parsley or a few sprigs of thyme leaves, picked and finely chopped
• sea salt and black pepper for seasoning