1:Put the mussels in a saucepan and add 100ml of water. Cover and simmer for 1 minute, or until the mussels have opened. Strain and leave in the fridge until required
2:Cut off either end of the aubergine, courgettes and red peppers. Slice the aubergines and courgettes crossways diagonally in strips no thinner than 5mm, then cut the aubergine slices into half-moons
3:Cut the red peppers into triangles. Place a chargrill pan over a high heat. Brush the vegetables all over with olive oil and, once the pan is hot, cook them for about 45 seconds on each side. Remove and keep warm
4:Bring the fish stock to the boil in a saucepan and simmer until reduced by half. Add the double cream and simmer for 5 minutes more. Season with salt and pepper and keep warm
5:Heat a large frying pan with a knob of butter. Lay the hake fillets in the pan skin-side down and cook for about 3 minutes on each side
6:Just before serving, stir the mussels and chopped parsley into the sauce. Generously spoon it around your serving plates, then arrange the chargrilled vegetables on top
7:Add the hake skin-side up. Put the mussels around the fish and vegetables and garnish with the caviar and fronds of fennel or dill
Hake is around at the moment we landed over 300kg from newlyn this morning , the hake is fantastic quality and also good value for money , also in stock we have mussels direct from the deep seas of St Austell bay.
we are the only sellers of these mussels in cornwall so give them a try they are fantastic !!!
enjoy :)
tel : 01726 862876
email : sales:flyingfishseafoods.co.uk