Wash and dry the defrosted hake. Sprinkle with the lemon juice and place the bacon on top. Season with salt and pepper. Roll up the hake fillets and secure with a wooden toothpick.

Melt the clarified butter in a frying pan and brown the fish rolls on all sides for approximately 6 minutes. Remove the fish from the frying pan and keep warm.

Add the fish stock to the frying pan and pour in the rum. Leave to simmer gently on a low heat for approximately 4 minutes.

Bring the stock to the boil and stir in the mango chutney and thick cut marmalade. Season with salt and pepper. Place the fish into the frying pan again. J

Arrange the hake on plates and pour the sauce over it. Sprinkle with a bit of lemon pepper and decorate with the lemon balm or the dill. Wild . rice makes a tasty accompaniment to this dish.