Hake with radish, mussels and cider butter

Name: Hake with radish, mussels and cider butter
Total time: 30 min
Yield: Serves 4
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; 4 tbsp cider vinegar; 2 shallots finely diced; 1 lemon zested and juiced; 200g butter cubed

Published: February 3, 2015 at 10:21 AM

Save recipe

Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for hake and mussels then check out our grilled hake, Spanish hake, Mediterranean baked hake and more hake recipes.

Ingredients

Nutrition

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

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.

Check out more of our best fish recipes here...

Dab Fish Recipe With Vinegar Butter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue