Quick recipe finder Butter-poached hake with mussels
White fish loves butter and this method for poaching ensures you end up with a sophisticated sauce. Serve with mash for a tasty supper.
- 2 tbsp vegetable oil
- 2 banana shallots, sliced
- 1 garlic clove, sliced
- 175ml/6fl oz white wine
- 300ml/½ pint chicken stock
- 1 tbsp chopped fresh thyme
- 450g/1lb cold butter, cubed
- 4 x 175g/6oz hake fillets
- 24 edamame beans
- 24 cooked mussels
- ½ lemon, juice only
Heat the oil in a heavy-based frying pan and gently fry the shallots and garlic for 2-3 minutes.
Add the white wine and continue to cook until the volume of the liquid has reduced by three-quarters.
Add the chicken stock and thyme and bring to the boil. Reduce the heat to a simmer, then add the butter, a cube at a time.
Blend the mixture in a food processor until smooth and return to the pan.
Gently poach the hake in the mixture for 15 minutes, or until cooked through. Remove the fish from the pan and set aside.
Add the edamame beans, cooked mussels and lemon juice to the poaching liquor.
To serve, spoon some mash onto serving plates, top with a piece of hake and spoon over the mussel sauce.
Hake with chorizo and potatoes (Merluza à la Gallega)
This recipe is from…
Something for the Weekend
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