Dissect a Dish: Hake with Roasted Shellfish Sauce, Dashi-Poached Potatoes, Spring Greens, Sea Herbs & Lemon Verbena

Welcome back to Dissect a Dish, where we take a closer look at one of the dishes on Social Pantry’s menu and explore what makes it seasonal, sustainable, delicious – and absolutely worth recreating in your own kitchen.

Each month we’ll break down the elements of a favourite dish, share why we love it, the producers and suppliers that help make it happen, as well as give you simple tips to bring the same magic home. This month: Hake with Roasted Shellfish Sauce, Dashi-Poached Potatoes, Spring Greens, Sea Herbs & Lemon Verbena.

Our Executive Chef Richard says: “This dish is all about balance: land and sea, richness and freshness, comfort and lightness. A celebration of early spring ingredients, carefully sourced seafood and subtle layers of flavour.”

Hake is one of our go-to sustainable white fish. Often overlooked in favour of cod or haddock, it has a beautifully soft, flaky texture and a mild sweetness that works perfectly with richer sauces. Choosing hake helps reduce pressure on overfished species, making it a smart, planet-friendly choice that doesn’t compromise on flavour.

This sauce is all about making the most of every ingredient. Shellfish shells are roasted to intensify their flavour before being transformed into a rich, silky sauce. It’s a great example of how thoughtful cooking techniques can reduce waste while delivering maximum taste.

Potatoes are a year-round staple, but poaching them in dashi elevates them into something quietly special. The gentle infusion of umami adds depth and warmth, creating a comforting base that anchors the dish without overpowering the fish.

Early spring greens bring colour, crunch and a welcome freshness, while sea herbs echo the coastal flavours of the hake and shellfish sauce. Lemon verbena adds a final aromatic note – light, citrusy and uplifting – cutting through the richness and tying everything together.

This is a dish that’s surprisingly achievable at home. Start with hake, build flavour by roasting shellfish shells for a simple stock or sauce and gently poach potatoes in dashi for an umami-rich base. Finish with blanched seasonal spring greens, a handful of sea herbs if you can find them and a touch of lemon verbena or fresh herbs for brightness – thoughtful, seasonal cooking made simple.

For the shellfish at the heart of this dish, we work with Got Crabs, a brilliant family-run supplier championing sustainably caught British seafood. Based in Cornwall, they work closely with local fishermen, prioritising traceability, seasonality and low-impact fishing methods. Their approach aligns perfectly with our values, proving that exceptional flavour and responsible sourcing go hand-in-hand.