Pan-seared Hake with Mussel Sauce, Sautéed Leeks and Fennel
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
Pan-seared fish is both easy and delicious, and with the addition of a foaming mussel sauce, this dish is perfect for those times when you want something a bit extra special. For this dish you only need the stock from the mussels. Enjoy them perhaps as an appetizer, or serve them gratinéed the next day.
Here Hake is served with crispy skin on a base of sautéed leeks and fennel, but peas, asparagus, pointed cabbage and courgettes also work wonderfully.
Servings
: 4
Servings
Ingredients
4
Hake fillets with skin
Salt
Freshly ground pepper
Oil for frying
1
kg
blue mussels
2
shallots
2
cloves
garlic
2
dl
white wine
2.5
dl
cream
2.5
small leeks
1.5
fennels
50
g
butter
Fresh herbs for garnish, such as chervil, chives and dill
Avoid screen shutting off
Instructions
Mussel sauce
Step 1/8
Clean the mussels and discard any that do not close when gently tapped on the counter.
Step 2/8
Peel and chop shallots and garlic.
Step 3/8
Sauté shallots and garlic in a little oil in a large pot.
Step 4/8
Add mussels and white wine. Cover and steam for 3–4 minutes until they open.
Step 5/8
Remove the mussels – save them for another dish, or serve them as a small appetizer.
Step 6/8
Strain the liquid through a fine sieve.
Step 7/8
Bring the mussel stock to a boil with cream and reduce it to the desired flavor intensity.
Step 8/8
Taste and adjust with salt and pepper and foam the sauce with an immersion blender.
Vegetables
Step 1/4
Slice the leeks and rinse them thoroughly.
Step 2/4
Cut the top and bottom off the fennel, halve it and slice it lengthwise.
Step 3/4
Sauté both in butter for about 5 minutes without browning.
Step 4/4
Season with salt and pepper.
Fish
Step 1/3
Pat the fish dry and salt both sides.
Step 2/3
Fry the fillets skin-side down in oil over medium heat for 4–5 minutes until the skin is crispy.
Step 3/3
Turn the fish briefly to the other side and remove from heat.
Plating
Step 1/1
Distribute the vegetables on the bottom of the plates. Place the fish on top and pour the foaming mussel sauce around it. Top with fresh herbs.
