Hake With Mussels And Cider Recipes

STEAMED MUSSELS WITH CIDER, SPRING ONIONS & CREAM

Steps:

• Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
• Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
• Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

10 WAYS TO USE HAKE (EASY FISH MAINS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hake recipe in 30 minutes or less!

HAKE WITH MUSSELS AND CIDER

Steps:

• Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge.
• Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside.
• If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
• Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open.
• Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside.
• Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm.
• When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter.
• Add the potatoes and mussels and lemon zest to heat through.
• Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve.

NDUJA-BAKED HAKE WITH CHICKPEAS, MUSSELS & GREMOLATA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Tip the chickpeas into a large roasting tin and nestle the fish, skin-side down, among them. Dot over the nduja, and season with sea salt and black pepper. Scatter over the mussels and pour over the wine.
• Cover the tin tightly with foil and put in the oven for 15-20 mins until the fish is cooked and the mussels have opened - discard any that stay shut. Gently lift the fish onto serving plates. Scatter the mussels and chickpeas with the parsley and lemon zest. Drizzle with olive oil, give it all a good stir and serve with the fish and lemon wedges for squeezing over.

HAKE & SEAFOOD CATAPLANA

Steps:

• Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
• Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.