Hake with radish, mussels and cider butter
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
- butter
- 600g hake filletcut into 8 pieces
- 400g musselscleaned
- 200ml dry cider
- (mooli) 1 white radishpeeled using a veg peeler
- 8 radishesfinely 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 shallotsfinely diced
- 1 lemonzested and juiced
- 200g buttercubed
Nutrition: per serving
- kcal573
- fat46.2g
- saturates27.3g
- carbs3.2g
- fibre0.5g
- protein32.4g
- salt1.5g
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.
