Billy Rowney’s hake brunch

plate 2 people
clock Prep 2-3 hours & Cooking time 45 mins


  • 2 fillets of hake
  • 50g butter
  • Sourdough toast
  • 100g Artichoke hearts
  • 1 tbsp Capers
  • 2 Poached eggs

For the Hollandaise:

Melt 200g butter and whisk with 5 egg yolks, ½ tsp Dijon mustard, 1 grated garlic clove, and a squeeze of lemon.

For the cure:

  • 50g Sea salt
  • 50g caster sugar
  • 1 tsp Lemon zest
  • 1 tsp Pink peppercorn
  • 1 tsp Yellow mustard seeds
  • 1 tsp Fennel seeds


  1. Cure your hake by first removing the skin and then coating in your cure. Leave in the fridge for 2-3 hours and then rinse under cold running water. Pat dry and pan fry in a little butter.
  2. When pan frying the hake, add in your artichoke, capers and a squeeze of lemon.
  3. Serve on toast with a poached egg, and torched hollandaise sauce.