Hake and mussels are a great combination, and the chilli adds a bit of heat to this recipe from Bord Bia.
Serves four people. Preparation time: 20 minutes.
Ingredients
4 x 150g hake fillets, boned
300g mussels
5 tablesp dry white wine
2 shallots, peeled and finely diced
3 garlic cloves, peeled and finely sliced
1 red chilli, deseeded and sliced
1 tablesp olive oil
Knob of butter
2 tablesp crème fraîche
A good handful of flat-leaf parsley leaves, finely chopped
Salt and freshly ground black pepper
To serve: A green salad and crusty bread
Method
To cook the mussels: Pour the wine into a large sauce pan, add the shallots, garlic, and chilli and bring to a simmer. Then add the mussels, cover, and cook over a high heat for about three minutes, shaking occasionally. Discard any mussels that have not opened after this time. Strain the remaining mussels in a sieve set over a bowl.
To cook the hake: Heat the oil and butter in a frying pan large enough to take the four fillets of hake. Add the hake, skin side down, and cook over a medium heat for two to three minutes, then turn the fillets and cook for a further two to three minutes.
To make the sauce: Meanwhile you can make the sauce in the pan you cooked the mussels in. Put it back on the heat and add the cooking liquid. Stir in the crème fraîche and parsley and season with salt and pepper. Add the mussels back into the sauce pan to heat up.
To serve: Serve the hake with the mussels and sauce spooned over. Delicious with a green salad and crusty bread.
