Ingredients
DILL OIL
- dill a bunch, plus extra to serve
- olive oil 100ml
HAKE
- sea salt 200g
- hake 4 fillets (around 800g)
- thyme 4 sprigs
CLAMS
- clams 400g, cleaned
- dry cider 330ml
- olive oil
- echalion shallots 2, sliced
- thyme 4 sprigs
- garlic
 2 cloves, sliced
- crème fraîche 1 tbsp
Method
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Step 1
Blitz the dill with the oil using a small blender or food processor for 5 minutes until a vibrant green. Line a sieve with muslin, put over a bowl and pour in the dill oil. Leave for 1-2 hours, then discard the pulp left behind.
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Step 2
Whisk the salt into 1 litre of cold water until dissolved, then add the hake fillets and chill for 1 hour. Remove the fillets and wash under gently running cold water, then pat dry with kitchen paper. Wrap each fillet tightly in clingfilm and chill for 1 hour to firm up.
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Step 3
Heat a large pan over a high heat. Add the clams and cider, cover with a lid and steam for 3-5 minutes or until the shells open. Pour through a sieve, catching the cooking liquid in a bowl.
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Step 4
Heat 2 tbsp of olive oil in a pan and cook the shallots, thyme and garlic for a few minutes until soft. Add in the cider, bring to the boil and simmer until reduced by half. Whisk in the crème fraîche, season and keep warm.
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Step 5
Heat the oven to 200C/fan 180C/gas 6. Put the hake fillets onto a baking-paper-lined tray, drizzle with oil and sprinkle on some thyme. Roast for 10 minutes until cooked through. Tip the clams back into the sauce and heat through.
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Step 6
Spoon the clams and sauce into bowls, top the with hake, drizzle over some of the dill oil, and serve with extra dill, if you like.
Nutritional Information
- Kcals 449
- Fat 27.6g
- Saturates 6.1g
- Carbs 5g
- Sugars 2.9g
- Fibre 0.6g
- Protein 39.3g
- Salt 2.7g
