Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs
Matthew Tomkinson draws on the flavours of Provence for this hake and mussels recipe. Matthew uses Coco de Paimpol beans, a revered white French bean with a creamy flavour and beautifully tender texture.
Ingredients
Hake and courgette
- 4 hake fillets, 200g each
- 1 courgette
- 25g of butter
- 50g of breadcrumbs, fresh
- 1/2 lemon
- olive oil
- salt
- black pepper
Sauce
- 500g of mussels , live
- 20ml of white wine
- 1 small shallot , finely diced
- 1/2 garlic clove , crushed
- 4 plum tomatoes , large, skinned, deseeded and diced
- 100ml of tomato juice
- 100g of Coco de Paimpol beans, cooked
- 25g of butter
- 20g of mixed herbs, dill, chervil and chives, chopped
- 1/4 lemon
- olive oil
Equipment
- Muslin cloth
Method
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
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
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
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Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs
