Hake Fillet Recipe With Mussels & Parsley Sauce

Fillet of hake with mussels and parsley cream sauce

Main
easy
6
45 minutes

PT45M

This visually striking dish full of clean flavours, renowned Brazilian chef Marcello Tully has combined hake fillet with mussels, chargrilled aubergines, red peppers and courgettes. This Mediterranean style seafood recipe is easy enough to serve midweek, as well as an aesthetically impressive dish for dinner parties.

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Ingredients

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Metric

Imperial

Hake fillet

6 hake fillets, each weighing 130g
360g of mussels
100ml of water
1 aubergine, large
3 courgettes
2 red peppers
1000ml of fish stock
500ml of double cream
1 knob of butter
2 handfuls of parsley, finely chopped
olive oil
salt
black pepper

To serve

1 frond of fresh dill
2 tbsp of caviar

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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

360g of mussels
100ml of water

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

1000ml of fish stock
500ml of double cream
salt
black pepper

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

2 handfuls of parsley

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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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.