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
