Fri, 10 November 2023
INGREDIENTS:
180/200g fillet of hake (skin on, ask your fishmonger to descale and debone)
200g of fresh mussels in the shell
80g of chorizo
Green beans
Flat leaf parsley
Dill
Olive oil
White wine
Fresh cream
Salt and pepper
METHOD:
1. Pre heat your oven with grill to 200c.
2. Take a small baking tray and line it with grease proof paper, or tinfoil.
3. Take your fillet of hake, lightly oil the skin with your olive oil, and season both sides with salt
and pepper.
4. Check your mussels, make sure they are all fully closed (do not use ones that are already
open).
5. Clean any barnacles off that are stuck to the mussels, just by tapping them with the end of a
knife, and remove any weed growing from the mussels.
6. Dice your chorizo finely, and preferably remove the skin on the sausage.
7. Top and tail your green beans (simply slice off the pointy ends)
For The Fish:
1. Take your hake fillet and place it on your baking tray with the grease proof paper.
2. Place it in the oven under the grill, 2/3 rows below the actual grill, and allow to cook. You will
see the skin start to crisp up and the fish begin to turn white. Keep an eye on it to make sure it
doesn’t burn, this should take roughly 5/8 mins depending on your oven.
3. You will know its cooked as the skin will turn a golden colour and the flesh while be white, or
you can check with a thermometer and look for a temp above 62 degrees. As soon as you have
your fish in the oven, you can start on your sauce, and both will be finished at the same time.
For The Mussels:
1. Take a pan, and on medium heat, add your chorizo. Let this cook for a minute or so, until you
see it start to colour and the oil start to ooze out.
2. Next add splash or white wine to the pan, roughly half a glass, let this cook for a minute to
allow the alcohol to burn off, and then add you mussels.
3. Place the lid on and allow to cook for 5/6 mins.
4. Check after 5 mins and when you see the mussels opening add the same amount of cream
as you did wine, and some chopped parsley
5. Season with some salt and pepper and allow to cook for another minute or so, stirring
occasionally.
6. Take the mussels off the heat, discard any that have not opened, and your sauce is ready.
To Plate:
1. Boil your prepared green beans in salted water until tender.
2. Take a nice bowl, pour your sauce in gently, place your green beans on top of the mussels to
give the dish some height, then place you fillet of fish on top, and finally garnish with a sprig of
dill!
