Fillet of hake with mussels and parsley cream sauce


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Hake fillet

To serve

  • 1 frond of fresh dill
  • 2 tbsp of caviar
Put the mussels in a saucepan and add 100ml of water. Cover and simmer for 1 minute, or until the mussels have opened. Strain and leave in the fridge until required
Cut off either end of the aubergine, courgettes and red peppers. Slice the aubergines and courgettes crossways diagonally in strips no thinner than 5mm, then cut the aubergine slices into half-moons
Cut the red peppers into triangles. Place a chargrill pan over a high heat. Brush the vegetables all over with olive oil and, once the pan is hot, cook them for about 45 seconds on each side. Remove and keep warm
  • olive oil
Bring the fish stock to the boil in a saucepan and simmer until reduced by half. Add the double cream and simmer for 5 minutes more. Season with salt and pepper and keep warm
Heat a large frying pan with a knob of butter. Lay the hake fillets in the pan skin-side down and cook for about 3 minutes on each side
  • 6 hake fillets
  • 1 knob of butter
Just before serving, stir the mussels and chopped parsley into the sauce. Generously spoon it around your serving plates, then arrange the chargrilled vegetables on top
Add the hake skin-side up. Put the mussels around the fish and vegetables and garnish with the caviar and fronds of fennel or dill
  • 1 frond of fresh dill
  • 2 tbsp of caviar
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