A delectable dish.
- 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:
- 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.
- 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:
- Strain the freshly prepared mussels' stock into a medium saucepan, retaining the cooked mussels. Remove the mussels from the shells and set aside.
- Place the stock on a medium heat, add in the cream, soaked saffron strands and whisk together. Bring to the boil & reduce the heat.
- 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:
- 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.
- Gentle add the hake to the pan, skin side down and season the flesh side and drizzle more olive oil.
- Reduce the heat slightly and allow to cook for 3-4 minutes until the skin is slightly browned & crispy.
- Turn over the hake fillets, add in the thyme and cook for a further 3-4 minutes until cooked through.
- Toward the end add the blanched asparagus to the pan to warm through.
To Sauté The Spinach:
- To sauté the spinach, heat a pan over a medium heat and add the butter.
- 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.
- Place the wilted spinach to the side of the plate.
- Arrange the asparagus on the plate.
- Using a fish slice gently place the hake onto the spinach and spoon the saffron & mussel sauce over the asparagus.