Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes

Philadelphia

Philadelphia

Standard Supplier 6th June 2012

Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes

The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes recipe as tried and tested by our professional chefs. The winning dish from the Philadelphia Young Chef of the Year 2012 competition by Bien Causapin from Colchester Institute.

Ingredients

  • For the potato croquettes:
  • 600g Desiree potatoes, peeled
  • 100g Philadelphia Light
  • 20g finely chopped chives
  • 1 large egg
  • 150g breadcrumbs
  • For the mussels in Philadelphia sauce:
  • 1 kg mussels
  • 1 shallot
  • 100ml white wine
  • 800ml fish stock
  • 100ml double cream
  • 100g Philadelphia Light
  • 40g unsalted butter
  • Juice of half a lemon
  • 20g chopped parsley
  • For the hake:
  • 4 hake fillets (approx 130g each)
  • 15g unsalted butter
  • Juice of half a lemon
  • 20g chopped parsley
  • For the char-grilled pepper:
  • 1 large red pepper

Method

Prep time: Approx 40 minutes
Cook time: Approx 25 minutes
Serves: 4
Instructions
Prepare the potato croquettes. Cut the potatoes into small chunks. Cook in boiling water until tender. Drain and allow to cool. When cool, mash the potatoes, stir in the Philadelphia cheese and chives. Season well. Divide and shape the mashed potatoes into small croquettes. Dip in beaten egg and coat with breadcrumbs. Just before serving deep fry in vegetable oil until golden brown.
Prepare the mussels. Cook in boiling water until their shells have opened. Discard any that do not open. Sweat the finely chopped shallot in a saucepan. Pour in the wine and heat until the alcohol has evaporated. Add the stock and reduce to two thirds. Add the cream and further reduce by half. Stir in the Philadelphia until it has melted. Remove from the heat and whisk in the butter and lemon juice until the sauce is well combined and glossy, or until it coats the back of a spoon. Just before serving, reheat the sauce if necessary and stir in the mussels and parsley.
Fry the hake fillets in a really hot frying pan, skin side down. Add the butter and remove from the heat, add the lemon juice and parsley and baste the fish fillets.
Meanwhile char-grill the red pepper. Remove the skin and cut into 8 triangular shapes or strips for using as a garnish.
Arrange the hake, mussels, croquettes and red pepper pieces on warm serving plates and spoon over the hot Philadelphia sauce. Serve immediately.
Nutritional Information
Typical values per serving:
Energy 3425.42kJ/E923.84kcal
Protein 75.14g
Carbohydrate 66.86g, of which sugars 8.22g
Fat39.59g, of which saturates 20.57g
Fibre (Englyst) 4.3g,
Sodium 1982.28mg
Calcium 222.63mg
Iron 18.26mg
A truly delicious and indulgent recipe, perfect for a special occasion.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.