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
Method
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.
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.
Season with salt and pepper, add cream and asparagus, reduce till you have a sauce consistency, add the butter.
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.
To serve: spoon asparagus sauce on plate, Hake an top and spoon over mussel vinaigrette garnish with lemon
