Hake with mussels, potatoes and light curry velouté

Ingredients

Fish & Shellfish

Beverages

  • 250ml of dry white wine

Dairy

  • 100ml of single cream

Spices & Dried Herbs

  • 5g of mild curry powder

Store Cupboard

Oils & Vinegars

  • 75ml of rapeseed oil, plus extra for frying