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Hake with radish, mussels and cider butter

Name: Hake with radish, mussels and cider butter
Total time: 30 min
Ingredients: butter; hake fillet 600g, cut into 8 pieces; mussels 400g, cleaned; dry cider 200ml; white radish (mooli) 1, peeled using a veg peeler; radishes 8, finely sliced using a mandolin; chopped to make 2 tbsp; dill oil to serve, (optional – see notes above); sea purslane or samphire to serve (optional); cider vinegar 4 tbsp; shallots 2, finely diced; lemon 1, zested and juiced; butter 200g, cubed

30 minutes
serves 4
Easy

This light, flavourful fish dish with hake, mussels and an indulgent cider butter comes from Chelsea restaurant Rabbit. To make the dill oil, whizz a small handful with a few tbsp olive oil

February 3, 2015 at 10:21 am

Ingredients

butter
hake fillet 600g, cut into 8 pieces
mussels 400g, cleaned
dry cider 200ml
white radish (mooli) 1, peeled using a veg peeler
radishes 8, finely sliced using a mandolin
flat-leaf parsley chopped to make 2 tbsp
dill oil to serve, (optional – see notes above)
sea purslane or samphire to serve (optional)

CIDER BUTTER

cider vinegar 4 tbsp
shallots 2, finely diced
lemon 1, zested and juiced
butter 200g, cubed

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. To make the cider butter, reduce the vinegar by half in a heavy-based pan, then add the shallots and lemon juice, and season with salt. Reduce again by half. Slowly add the cold butter, whisking all the time so it emulsifies. Keep warm.
Step 2

Heat a little butter in a non-stick frying pan, then cook the hake skin-side down until golden. Arrange the fillets skin-side up in a single layer in an ovenproof dish. Season and cook in the oven for 8 minutes. While the fish is cooking, put the mussels and cider in another pan, cover and bring to the boil. Cook for about 4 minutes, until the mussels open. Pull them out of their shells, discarding the shells and cooking liquid.
Step 3

Arrange the mussels in 4 dishes and add two pieces of hake fillet on top to each. Add the mooli and radish slices, pour over the cider butter and finish with a drizzle of dill oil, a few sea purslane leaves (if using), lemon zest and the parsley.