Cornwall Living 2018

A festive fish supper

This Christmas, be sure to try this delectable recipe from the training chefs at Truro and Penwith College’s Senara restaurant.

As Truro and Penwith College trains the big-name chefs of tomorrow, the team at Senara Restaurant share a delicious alternative to the classic Christmas dinner recipe. The Senara team is passionate about food and outstanding service, opening for lunch from 12pm until 2pm, Tuesday to Friday, as well as on Friday evenings from 6pm (during term time).

Pan Fried Hake with Devilled Butter, Christmas-inspired Sprout Tops with Pancetta and Cauliflower Puree



4 180g portions of hake

20ml light rapeseed oil

Pinch of Cornish sea salt


150g Cornish salted butter

Pinch of chilli powder

Pinch of Spanish smoked paprika

Pince of mace

Zest of ½ lemon

8 chopped capers

3 shakes of Henderson’s sauce


4 pieces air-dried pancetta

200g sprout tops

20g Cornish salted butter


1 cauliflower cut into florets

Enough milk to cover

1 bay leaf

Pinch of salt and pepper

50g Cornish salted butter


Devilled butter
Mix all the ingredients together before rolling into a log using cling film and storing in the freezer.

Cauliflower puree
Sweat the cauliflower in butter until lightly caramelised. Add the milk and bay leaf and leave to simmer until the cauliflower becomes soft. Remove the bay leaf, blitz and pass through a sieve. Season to taste.

Pancetta sprout tops
Prepare by removing any woody external leaves and pull any remaining leaves away from stalk. Cut out the woody stem from each leaf and set aside. Next, put the pancetta on a baking tray and grill until crispy, then thinly slice.

Season, using salt on the skin, which will draw out some of the moisture. Place the hake skin-side down onto a non-stick frying pan with 20ml light rapeseed oil. Cook the fish on a medium heat and watch the hake turn from pink to white halfway up the flesh.

At this point, warm up the cauliflower puree, blanch the sprout tops in boiling salted water for two minutes. After two minutes, take the sprout tops out and drop into a pan with the salted butter and sliced cooked pancetta. Turn the fish over to flesh-side down, add the devilled butter to the pan and baste the fish until the butter is foaming. Finally, remove from the heat and serve.


Penwith College, St Clare Street, Penzance TR18 2SA
01736 335215

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