Fish of the month


Hake, cider, seaweed, mussels and artichokes

from one to two
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Picture of Hake, cider, seaweed, mussels and artichokes
Cooking time   135
Fish type   White round fish
Serves   4

Ingredients

800g fillet of Cornish hake
300g cleaned mussels
8 scrubbed Jerusalem artichokes
8 baby globe artichokes
20g wakame seaweed (dried)
100g monks beard
20g chopped chives

Sauce
200 ml dry cider
100ml fish stock
50g dry mash potato
250g unsalted butter
1 lemon juice

Artichoke cooking liquor
200ml white wine
100ml olive oil
400ml water
100ml apple cider vinegar
1 sprig thyme
1 bay leaf
5 black peppercorns

Hake cure
150g Maldon salt
150g caster sugar
1 lemon zest
1 orange zest
2 tsp wakame powder
100ml cider

Preparation

First mix all the ingredients for the cure together in a mixing bowl and set aside.
Make sure the hake is scaled and any pin bones removed.
Trim the tail end of the hake and some of the belly so your just left with the loin.
Place the ‘loin’ into a try and spread the cure over the top evenly, place in the fridge of 1hour.

Cooking

Roast the artichokes in the oven on 180 degrees until they burst open and soft.
Deglaze the tray with apple cider vinegar. Pass the syrup and set aside.
Place all ingredients for the artichokes into a pan and bring to the boil.
Trim the artichokes with a peeler, place in the liquor, bring to a simmer and cook until soft.
Steam open the mussels with the cider, reserve the mussels juice, pick the meat.
Place the mussel juice on the stove with the fish stock and the wakame, reduce by half.
Wash the hake and dry.
Cut into 200g portions.
Take the baby artichokes out of the liquid cut in half, remove the choke and place on a tray.
Oil the hake and put under a medium hit grill.
Put the mussel stock in the Thermomix 60 degrees speed 4.
Add the dry mash and slowly add the diced chilled butter until emulsified. Add lemon juice, adjust seasoning, add mussels meat, keep warm.

To finish the dish
Tear the artichokes and deep fry till crispy then run them through the cider vinegar glaze.
Warm baby globes under the grill, season.
Remove hake from the grill and let it rest for 2 minutes.
Heat up the monks beard in a touch of fish stock and nob of butter until warmed through.
Add the chives to the sauce, spoon onto a warm plate. Place the hake on top and some more sauce. Finish with crispy artichokes, baby globes and the monks beard.

Notes:
Wakame is a type of seaweed available in most supermarkets.
Monks beard is a sea grass slightly salty with a nice crunch. You could also use samphire, sea spinach or sea kale when in season.