PAN-SEARED HAKE WITH MUSSELS AND BUTTERY POTATO MASH

GOURMET PAN-SEARED HAKE INGREDIENTS

MAIN FISH:

• 2 fresh hake fillets (skin on).

• 2 tablespoons extra virgin olive oil.

• knob of unsalted butter for basting.

• sea salt and black pepper to taste.

CARROT PURÉE & MASH:

• 3 large carrots (peeled and sliced).

• 400g floury potatoes (peeled and cubed).

• 50g unsalted butter.

• 60ml heavy cream or whole milk.

ACCOMPANIMENTS & JUS:

• 100g fresh or frozen garden peas.

• 50g pancetta (diced into small cubes).

• 10-12 fresh mussels (cleaned and steamed).

• 100ml dry white wine.

• 1 small shallot (finely minced).

• 1 star anise (for aromatic depth in the sauce).

• fresh microgreens or parsley for garnish.

GOURMET PAN-SEARED HAKE PREPARATION

COOKING STEPS:

• STEP 1: boil the carrots in salted water until very tender then drain and blend with a small knob of butter and a splash of cream until silkily smooth and set aside.

• STEP 2: boil the potatoes in a separate pot until soft then mash them thoroughly with butter and warm milk until perfectly creamy and light.

• STEP 3: in a small saucepan sauté the minced shallots with the star anise then pour in the white wine and let it reduce by half before whisking in cold butter cubes to create a glossy white wine jus.

• STEP 4: fry the diced pancetta in a pan until crispy then add the peas and the pre-steamed mussels for just two minutes to warm through and absorb the savory flavors.

• STEP 5: pat the hake fillets dry and season the skin with salt then place them skin-side down in a very hot skillet with olive oil for 4-5 minutes until the skin is ultra-crispy.

• STEP 6: flip the fish gently and add a knob of butter to the pan then baste the fish for another 2-3 minutes until the white flesh is opaque and tender.

• STEP 7: plate the dish by placing a smooth mound of mashed potato in the center and a vibrant swipe of carrot purée on the side.

• STEP 8: rest the hake fillet on the mash then scatter the mussels peas and pancetta around the plate and finish by drizzling the aromatic white wine jus over the seafood.