The classic Spanish white fish given an incredibly rich flavour in this recipe for braised hake with mussels, chorizo and olive oil mash. Something special to surprise the family or dinner party guests with, you’ll earn kudos with this dish.
Serves 4
Cooking time: 25 – 30 mins
What You’ll Need:
- 4 x 180g hake stakes, bone in
- 150g hot cooking chorizo, peeled, diced (about 3 sausages)
- 1 small banana shallot, peeled, diced
- 24 mussels, washed well
- 100ml medium dry sherry
- 100ml white wine
- 30g unsalted butter
- 1 tablespoon flat-leaf parsley, chopped
- a squeeze of lemon
- olive oil for cooking
- sea salt and black pepper
For the mash:
- 2 large Désirée potatoes, peeled, evenly sliced
- 20g unsalted butter
- 120ml double cream
- 75ml extra virgin olive oil, preferably Arbequina
What To Do:
- Place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender. Drain well and mash until very smooth. Return the mash to the pan over a low heat and stir in the butter and cream. Season the potatoes well and then slowly whisk in the olive oil until incorporated.
- Heat a non-stick pan over a high heat and add a lug of oil. Season the hake and place in the pan. Sear on one side for 2 minutes. Turn the fish over and add the chorzio, shallots and mussels. Cook for a further minute or 2, until the chorizo has started to release its oil and the mussels have started to open. Drain off a little of the oil and then add the sherry and wine. Bring the liquids to the boil and reduce steadily. After 2 – 3 minutes turn the hake again and then add the butter and parsley. Stir, making sure the butter and wines have combined well. Scrape any sediment from the bottom of the pan to flavour the sauce, which should achieve a syrupy consistency. Check that the hake is cooked through by pushing a small knife in near the bone: the fish will be opaque when done. Check the sauce for seasoning and add a squeeze of lemon juice.
- Spoon the mash onto serving plates and top with the hake, chorizo and mussels. Pour over the sauce.
- A rosé will work wonders with this; try full-bodied from Tuscany or lighter from Northern Italy.
Recipe: Ben Tish will be appearing at Taste of Christmas – a feast of festive flavours from around the world. The event takes place at Tobacco Docks, London from 21st – 24th November 2013 and tickets cost from £22. For details call 0871 230 7132 or visit www.tasteofchristmas.com’