Cornish Sea Salt Hake by Nathan Outlaw

Chef : Nathan Outlaw - Restaurant Nathan Outlaw at St Enodoc Hotel


In 2003, Nathan opened his first restaurant, The Black Pig in Rock and within a year was awarded his first Michelin star.  Following other ventures, he finally settled at the St Enodoc Hotel in Rock, Cornwall where his fine dining Restaurant Nathan Outlaw now holds 2 Michelin stars.  Alongside this is The Seafood & Grill where his team of chefs cook under Nathan’s guidance.  In both settings, Nathan is proud to champion local fish, meat and produce cooked simply to showcase the flavours.

Nathan is also passionate about educating young chefs and has formed a partnership with Cornwall College under the banner of Academy Nathan Outlaw.  Here talented young chefs will be given extra guidance and opportunities as a result of Nathan’s direct involvement in their programme of learning.

Nathan appeared on BBC’s ‘Great British Menu’, winning the South West heat in 2012 and is a regular guest chef on ‘Saturday Kitchen’.  He also appears at food festivals around the south west, his easy manner and unassuming style making him popular with the general public.



Nathan has created a stunning Salt Hake dish using the finest Cornish Sea Salt.

Salting fish draws out some of the water and improves the flavour and texture, giving you a much meatier mouth-feel. It works particularly well with hake. Try blending a little spice or the grated zest of any citrus fruit with the salt to bring your own touch to this dish.

4 hake portions, about 200g each, filleted and pin-bonedCSS Brand_final
2 medium squid, prepared and cut into rings
100g Cornish sea salt
2 garlic cloves, peeled
2 tsp chopped parsley
olive oil for cooking
100g peeled, deseeded butternut squash, cut into 1cm dice
1 leek, trimmed (white part only), washed and cut into 1cm pieces
1 Dutch red chilli, deseeded and chopped
4 spring onions, trimmed and sliced
Cornish sea salt and freshly ground black pepper

Tomato and garlic sauce
500ml roasted fish stock
4 ripe tomatoes, skinned, deseeded and chopped
4 garlic cloves, peeled and crushed
3 tsp squid ink, or more to taste
50g unsalted butter