• 4 hake,175g filets skinned
  • 12 asparagus spears (ends trimmed, blanched and cut in half)
  • 200g conked mussels (keep conking liquid)
  • 3 plum tomatoes (peeled, seeds removed and diced)
  • 100ml olive oil
  • 1/2 red onion (peeled and diced)
  • 1 teaspoon honey
  • 30ml white wine vinegar
  • 1 tablespoon fresh tarragon chopped or 1/2 tablespoon dried
  • 1 tablespoon capers
  • 2 shallots peeled and diced
  • 150ml white wine
  • 150ml cream
  • 100ml mussel cooking liquid
  • 50g butter


  1. Mix the olive oil, white wine vinegar and the honey in a bowl, season with salt and pepper, add the cooked mussels, tomatoes, red onion and the taragon.
  2. Heat a saucepan over a moderate heat with a little vegetable oil, add the shallots and gently cook for 2 minutes, add the white wine and reduce by half, add the mussel liquid and reduce by half.
  3. Season with salt and pepper, add cream and asparagus, reduce till you have a sauce consistency, add the butter.
  4. Heat a large frying pan over medium heat with 2 tablespoons of vegetable oil, season the hake fillets and cock on the pan for 2/3 minutes each side.
  5. To serve: spoon asparagus sauce on plate, Hake an top and spoon over mussel vinaigrette garnish with lemon