Hake with mussels and salsa verde

Step 1/5

• 20 g parsley
• 10 g basil
• 10 g mint
• 1 garlic clove
• 1 tbsp dijon mustard
• 1 tbsp capers
• 3 anchovy fillets
• 150 g vegetable oil
• salt
• pepper

• blender

For the salsa verde, blend the parsley, basil, mint, half of the garlic, mustard, capers, anchovies and vegetable oil until a smooth paste is formed. Season with salt and pepper to taste.

Step 2/5

• 250 g mussels
• 2 eggs
• 1 carrot
• ¼ celery root
• 1 onion
• 1 clove garlic
• salt

• medium saucepan
• cutting board
• knife
• large mixing bowl

Bring a pan of salted water to the boil. Cook the eggs for approx. 8 min. until hard-boiled. Meanwhile, finely dice the carrots, celery root, onion and the rest of the garlic. Remove the eggs and set aside. Soak the mussels for approx. 30 min. in cold water, then remove the beards.

Step 3/5

• 150 ml white wine
• vegetable oil, for sautéing
• salt
• pepper

• heavy-bottomed saucepan

Heat some vegetable oil in a heavy-bottomed saucepan over a medium heat and sauté the diced vegetables until slightly browned. Add mussels and season with salt and pepper to taste. Deglaze with white wine, cover and simmer over a medium heat for approx. 5 min. Remove the mussels from the saucepan when the majority have floated to the top – discard the ones that do not float, as they are not fresh. Do not discard the broth.

Step 4/5

• 200 g hake

Poach the hake in the mussel and wine broth for approx. 10 min. over a low heat.

Step 5/5

• slotted spoon
• cutting board
• knife

Shortly before the hake is cooked, add the mussels to the pan to warm before serving. To serve, pour over the salsa verde, quarter the hard-boiled eggs and arrange around the hake. Enjoy!

Enjoy your meal!