Herb & Lime Crusted Hake with Creamed Leeks, Mussels & Basil

Fri, 23 February 2024

INGREDIENTS:

1/.Hake fillets x 2 –skin on trimmed (7oz)

2/.Black pepper

3/.Leeks x handful chopped

4/.Flat Leaf parsley/ Basil/ Mint

5/.Brown sugar x ½ tbsp.

6/.Lime zest x 1 tbsp

7/.Cream x 2 tbsp

8/.White wine x 1 tbsp

9/.2 x tbsp capers

10/.Breadcrumbs x 3oz

11/.Onion x 1 sliced

12/.Mussels x 200gr raw

RECIPE:

Hake & crumb

1/.Ensure the hake is scaled and pin boned- ask your fishmonger

2/.Season the hake with salt & pepper

3/.Place the chopped herbs, breadcrumbs, lime zest into a food processor & blend

4/.Pulse this so as not to create too much of a paste

5/.The colour should come out herb green

6/.Brush the hake with some butter or olive oil

7/.Gently coat the fish with the crumb

8/.Place in a tray and out into a preheated oven for 8-10 minutes- size dependant

9/.Herb & Lime Crusted Hake with creamed leeks, mussels & basil

Creamed Leek & basil

1/.Slice the leeks and wash carefully

2/.Sauté the onions in some foaming butter

3/.Add the leeks when the onions are softened

4/.When softened add a splash of white wine and reduce

5/.Add the mussels and stir

6/.Finish with the cream Season with salt

7/.When the mussels are cooked the shells will open

8/.Add the shredded basil and finish with a squeeze of lime