Food At Faithlegg - Fillet Of Hake With Mussels And Samphire Cream

Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. For February's instalment, Jenny talked us through a very tasty, Fillet Of Hake With Mussels And Samphire Cream.

Hake is such a versatile fish which opens it up to so many cooking methods and flavours. Hake can absorb so many flavours while holding onto the delicate fish taste, but this is down to the correct number of spices and seasoning. I use a fillet for this dish. Your fishmonger can fillet it for you, removing any bones and scales. This recipe is one portion, so you can multiply it accordingly for your family.

Ingredients:

200g hake fillet
Butter, for frying
50ml stock
50ml cream
20g samphire
1 diced shallot
200g whole mussels

Method:

Clean and de-beard the mussels. Ensure they are all firmly closed. Discard any mussels that are open, or do not close firmly and stay closed again when squeezed shut.
Pan fry the hake in a non-stick pan with butter. (greaseproof paper can be used to line your pan to ensure the fish doesn’t stick and the skin stays intact)
In a pot, sauté the shallots, add the mussels and the stock, and when heated, finish with the cream and samphire.
Pour the mussel broth into a bowl and place the hake fillet on top.
This simple and fresh dish pairs well with a glass of prosecco as we head into the warmer months!

Enjoy!

Jenny Flynn