ingredients
(Serves two)
For the pan-roasted hake
2 x 120g pieces of hake, scaled and pin bones removed
Salt and freshly cracked black pepper
1tsp olive oil
1tbs unsalted butter
Method
Season the hake, heat a non-stick frying pan with the oil and butter, place the fish skin side down and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and cook for a further 2 minutes. Serve immediately.
For the sauted Brussels sprouts
300g Brussels sprouts, cut in quarters
Salt and freshly cracked black pepper
2tbs unsalted butter
1 lemon
Method
Blanch the sprouts in salted water till just tender and drain. When ready to serve heat a large non-stick frying pan with the butter, once it starts to foam add the sprouts with seasoning and sauté till golden brown, season with the zest and juice of one lemon, serve immediately.
For the lightly curried mussels
1 star anise
¼tsp coriander seeds
½ cinnamon stick
1tsp mild curry powder
Pinch of crushed dried chilli flakes
2tbs rapeseed oil
1 leek, sliced
1 onion, diced
1 clove of garlic crushed
500g mussels, washed and cleaned
100ml vermouth
150ml dry white wine
150ml double cream
Salt and freshly cracked black pepper
2tbs freshly chopped herbs (chervil, parsley, tarragon, chives)
Method
Dry-roast the star anise, coriander seeds and cinnamon stick. Crush with the curry powder and chilli flakes using a pestle and mortar.
Heat a large saucepan with the oil and sweat the leeks, onion, garlic and spices with seasoning till transparent. Stir in the washed mussels and add the vermouth and wine, cover the pan with a lid and cook over high heat for 2-3 minutes till the mussels are steamed open.
Add the cream, bring back to the boil, remove from the heat, stir in the herbs, taste and adjust the seasoning if needed. Serve immediately.
To serve, spoon the sauté sprouts at the base of a warm deep serving plate, place the fish on top, spoon the mussels over and around and serve immediately.