Cornish hake, heritage potatoes, St Austell mussels, seashore greens

Yields4 Servings
 500g water 50g salt 50g sugar 1 thyme 1/2 lemon lemon zest 1/4 tsp coriander seeds 1/4 tsp fennel seeds 1/4 tsp black peppercorns 4 x 120g hake portions (skin on) 12 pink fir potatoes 200g mussels handful of seashore greens 1 banana shallot 1 garlic clove 1 tbsp rapeseed oil 50g butter 1 glass white wine 50g double cream
1

Boil the ingredients for the brine to dissolve the salt and sugar, then cool.

2

Place the hake portions in the brine for 20 minutes.

 

3

Wash the hake under cold water and pat it dry.

4

Cook pink fir potatoes in boiling salted water for approximately 10 minutes, cool, then peel the skin off.

5

Clean any debris off mussels, wash thoroughly, and remove beards.

6

Pick and wash your greens.

7

Chop shallot and garlic.

8

Season the hake with salt then cook skin- side down in a hot non-stick pan with the oil and butter.

9

When the fish is cooked halfway through (approximately 3-4 minutes), turn over and turn the heat down low.

10

Sweat the diced shallot and garlic until soft in a saucepan.

11

Slice the potatoes and add to the shallot and garlic.

12

Turn up the heat on the saucepan, add mussels and white wine, and cover with a lid.

13

When the mussels begin to open, add the double cream and remove the lid in order to reduce the liquid slightly.

14

Blanch the greens in boiling water.

15

Serve in large bowls, perhaps with a glass of chilled Muscadet.

CategoryCuisine

Ingredients

 500g water 50g salt 50g sugar 1 thyme 1/2 lemon lemon zest 1/4 tsp coriander seeds 1/4 tsp fennel seeds 1/4 tsp black peppercorns 4 x 120g hake portions (skin on) 12 pink fir potatoes 200g mussels handful of seashore greens 1 banana shallot 1 garlic clove 1 tbsp rapeseed oil 50g butter 1 glass white wine 50g double cream

Directions

1

Boil the ingredients for the brine to dissolve the salt and sugar, then cool.

2

Place the hake portions in the brine for 20 minutes.

 

3

Wash the hake under cold water and pat it dry.

4

Cook pink fir potatoes in boiling salted water for approximately 10 minutes, cool, then peel the skin off.

5

Clean any debris off mussels, wash thoroughly, and remove beards.

6

Pick and wash your greens.

7

Chop shallot and garlic.

8

Season the hake with salt then cook skin- side down in a hot non-stick pan with the oil and butter.

9

When the fish is cooked halfway through (approximately 3-4 minutes), turn over and turn the heat down low.

10

Sweat the diced shallot and garlic until soft in a saucepan.

11

Slice the potatoes and add to the shallot and garlic.

12

Turn up the heat on the saucepan, add mussels and white wine, and cover with a lid.

13

When the mussels begin to open, add the double cream and remove the lid in order to reduce the liquid slightly.

14

Blanch the greens in boiling water.

15

Serve in large bowls, perhaps with a glass of chilled Muscadet.

Cornish hake, heritage potatoes, St Austell mussels, seashore greens