Seared Hake Fillet, Curried Mussels and Tomato Salsa

Fri, 16 November 2018

 

INGREDIENTS:

·         4 x 150g hake fillets

·         1 small onion peeled and diced

·         1 carrot peeled and diced

·         1 stick celery diced

·         1 small leek finely sliced

·         2 teaspoons curry powder

·         1 pinch of saffron strands

·         250ml vegetable stock

·         200ml cream

·         1 lemon

·         200g cooked mussel meat

·         ½ red onion chopped

·         2 plum tomatoes peeled

·         1 red chilli chopped

·         Juice of 1 lime

·         1 handful of chopped coriander

·         Salt & pepper to season

·         1 tablespoon olive oil

 

METHOD:

 

Curry:

·         Heat a sauce pot with a little vegetable oil. Add the onion, carrot, celery and gently cook for 2 minutes.

·         Add the curry powder and saffron, vegetable stock and simmer until reduced by half. Season with salt and pepper. Add the cream, leek and mussels. Simmer until you have a sauce consistency.

 

Hake:

·         Heat a frying pan, add a little vegetable oil, season hake and place on a pan. Cook each side for 2-3 minutes. Squeeze with some lemon juice.