Foodies Blog

Pan fried hake, fennel and dill puree, charred asparagus and St-Ives mussels

Ingredients – Serves 4

  • 4 fillets of hake, skin on
  • 1 white onion, finely chopped
  • 1 bulb of fennel, finely chopped
  • 1 bunch of dill
  • 100 ml vegetable stock
  • 200 g butter
  • 1 bunch of parsley, picked
  • 1 bunch English asparagus
  • 400 g mussels in the shell
  • 20 ml white wine
  • 50 ml rapeseed oil
  • Salt and pepper to season

Method

1. Melt the 150 g of butter in a thick-bottomed saucepan, add the onions and the fennel and cook slowly for a few minutes without colouring. Cut the stalk from the dill, reserving the tops, and add to the saucepan with the vegetable stock.

2. Cook on a medium heat for a further 5 minutes. Remove from the heat and pour into a blender. Blend until smooth, gradually adding parsley to the blender.

3. Meanwhile, heat a large saucepan until it reaches smoking point and add the mussels and the white wine. Cover the pan with a lid straight away and lightly shake the pan. The mussels should cook within 2 minutes. Place a colander over a bowl and pour the mussels into to the colander, retaining the stock for the sauce.

4. Whilst the mussels cool, add the stock back into the saucepan, place on a high heat until the stock has reduced by half. Remove from the heat and set aside for later. Pick the mussel meat out of the shells and place in a bowl.

5. Melt the remaining butter in a non-stick saucepan and add a splash of rapeseed oil. Place the hake fillets in the pan, skin side down and reduce the heat slightly. You want the pan to be hot, but if it is too hot it can burn the skin.

6. Whilst the hake is cooking, heat a chargrill pan until smoking, lightly oil the asparagus and place on the grill for 2–3 minutes, turning once. Place the puree in a pan and warm through.

7. Smear a large spoonful of the puree on a plate and place the hake on top. Place a few mussels around the plate and 3–4 spears of asparagus per person. Chop the tops of the dill and add to the mussel liquor with the remaining rapeseed oil.

8. Drizzle the liquor over the top of the dish and serve immediately.

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