A delectable dish.


Serves 4

  •  4 x 175g Hake fillets, pin boned & scaled 
  • Olive oil
  • Sea Salt
  • Fresh thyme
  • 16 Asparagus stalks, blanched & peeled

For Saffron & Mussel Sauce

  • 500g Mussels, beard removed
  • 200ml white wine
  • 100ml water
  • 1 leek, roughly chopped
  • 2 shallots, roughly chopped
  • 100ml whipping cream
  • 1 large pinch saffron strands, soaked in 2 tbsp boiling water
  • 1 large tomato, diced
  • 1 tbsp chives, chopped

For The Wilted Spinach

  • 225g baby spinach leaves
  • 25g butter
  • Sea Salt


To Make The Mussel Stock:

  1. Heat a large heavy-based saucepan until smoking hot and add in the prepared mussels. Add in the white wine and water, reduce the heat. Add in the leeks and shallots.
  2. Place the lid on the pot and cook for 1-2 minutes, switch off and allow the stock to infuse. 

To Make The Saffron & Mussel Sauce:

  1. Strain the freshly prepared mussels' stock into a medium saucepan, retaining the cooked mussels. Remove the mussels from the shells and set aside.
  2. Place the stock on a medium heat, add in the cream, soaked saffron strands and whisk together. Bring to the boil & reduce the heat.
  3. Season to taste with salt & pepper. Add in the diced tomato followed by the chives. Just before serving, add in the mussels to warm through. 

To Cook The Hake:

  1. Heat a griddle pan until hot. Drizzle a layer of olive oil over the skin side of the hake fillets and season with sea salt.
  2. Gentle add the hake to the pan, skin side down and season the flesh side and drizzle more olive oil.
  3. Reduce the heat slightly and allow to cook for 3-4 minutes until the skin is slightly browned & crispy.
  4. Turn over the hake fillets, add in the thyme and cook for a further 3-4 minutes until cooked through.
  5. Toward the end add the blanched asparagus to the pan to warm through.

To Sauté The Spinach:

  1. To sauté the spinach, heat a pan over a medium heat and add the butter.
  2. Once it has stopped foaming, quickly sauté the spinach until soft and wilted. Season to taste and drain well on kitchen paper to remove the excess moisture. 

To Serve:

  1. Place the wilted spinach to the side of the plate.
  2. Arrange the asparagus on the plate.
  3. Using a fish slice gently place the hake onto the spinach and spoon the saffron & mussel sauce over the asparagus.