Recipe by Jude Kereama
Ingredients:
Recipe:
To make the sauce, sauté the shallot and leek in the butter in a saucepan over a medium heat until translucent. Then add the cider, bay leaf, thyme and saffron, and bring to a boil. Add the mussels and cook until they open.
Strain off the mussels and pour the sauce back into the pan. Add the double cream and reduce on a medium heat, until it reaches a consistency you like. Pick half of the mussels from their shell and pop them all aside for plating. Remember to discard any mussels that haven’t opened fully.
Set the brassicas to cook in a pan with 100ml of water over a medium-high heat. Add the stock cube and 40 grams of butter. Cook for as long as you see fit, whether you like them a little al dente or a touch softer.
20 minutes before cooking the hake, season the portions with a little salt. When you’re ready, place them skin-side down in a pan with a little rapeseed oil on a medium heat. Cook until golden brown on the skin side then add in the butter. Once the butter has melted, turn the fish over and baste it with the butter.
Gently warm through the sauce to reheat the mussels and distribute evenly onto four rimmed plates. Add the brassicas and remaining mussels. Finish the fish with a squeeze of lemon and place on top.
