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 note above)
- sea purslane or samphire to serve (optional)
- cider vinegar 4 tbsp
- shallots 2, finely diced
- lemon 1, zested and juiced
- butter 200g, cubed
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 573
- Carbs 3.2g
- Protein 32.4g
- Fat 46.2g
- Salt 1.5g
- Saturates 27.3g
- Fibre 0.5g
