> Recipes > Hake

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

PT1H20M

Why not try?

1
To start the dish, wash and clean the mussels and set aside to drain
  • 500g of mussels, live
2
Place a large, heavy-based pan on the hob and allow it to get very hot. Tip in the mussels, followed by the wine and quickly put the lid on
  • 20ml of white wine
3
Give the pan a shake and after 3 minutes, lift the lid off and give them a stir. If they are all open, remove from the heat and pour through a colander (saving the juices) and leave to cool
4
Once cool, remove the meat from the shells and rinse in the reserved cooking liquor. Drain again and pass the liquor through muslin cloth to remove any grit
5
Sweat the shallot and garlic in a little olive oil and add the diced tomato. Allow to cook for 2 minutes, pour in the tomato juice and bring to a simmer. Cook until thick
  • olive oil
  • 1 small shallot, finely diced
  • 1/2 garlic clove, crushed
  • 4 plum tomatoes, large, skinned, deseeded and diced
  • 100ml of tomato juice
6
Add the mussels, beans, butter, chopped herbs, a squeeze of lemon and enough mussel stock to make a sauce consistency. Set aside until ready to serve
  • 100g of Coco de Paimpol beans, cooked
  • 25g of butter
  • 20g of mixed herbs, dill, chervil and chives, chopped
  • 1/4 lemon
7
Slice the courgette very thinly lengthways and then again into thin strips that resemble linguine. Season with salt, a squeeze of the lemon and a little olive oil - the courgette will wilt slightly. Using a carving fork, twist into 4 neat scrolls and set aside
  • 1 courgette
  • salt
  • 1/4 lemon
  • olive oil
8
Melt the butter in a frying pan and once it starts to sizzle, add the breadcrumbs. Stir to coat and cook gently until golden brown and crispy. Season and drain on kitchen paper
  • 25g of butter
  • 50g of breadcrumbs, fresh
  • salt
  • black pepper
9
Place a non-stick pan over a medium heat and add a splash of oil. Once hot, lightly brown the pieces of hake. Once almost cooked, season with a little salt and lemon juice, top with the breadcrumbs and place under a hot grill until browned
  • 4 hake fillets, 200g each
  • olive oil
  • 1/4 lemon
  • salt
10
To serve, bring the sauce to a simmer. Check the sauce for seasoning and pour onto 4 serving plates. Add a scroll of courgette to each plate and top with the fish. Serve immediately

Ingredients

Metric

Imperial

Hake and courgette

Sauce

Comments ()

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...