Olive Magazine
Hake and Mussels Recipe with Cider Butter

Hake with radish, mussels and cider butter

Published: February 3, 2015 at 10:21 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal573
fat46.2g
saturates27.3g
carbs3.2g
fibre0.5g
protein32.4g
salt1.5g
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Try this recipe for hake and mussels then check out our grilled hake, Spanish hake, Mediterranean baked hake and more hake recipes.

Ingredients

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

CIDER BUTTER

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

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