Roast Hake with a curried mussel and vegetable stew
Prep time: 10 minutesCooking time: 25 minutesServes: 4Skill level: For the FoodieRecipe by: Gary Maclean - Scotland's National Chef
This is a beautiful dish with the delicate fish and mussels complemented by the rich fragrant flavours of the curry.
Add chopped shallots to a large a pan and cook without colour.
Add prepared mussels, cook with a little chicken stock for a few minutes until they have opened.
Pass the mussels through a colander into a bowl reserving the cooking liquor this will form the base of the sauce.
Pick the mussels from the shells and discard unopened mussels.
In a large pan add garlic and ginger and sweat for a few minutes then add all the spices.
Add in the diced vegetables and cook until softened.
Add the mussel stock and reduce, this will help cook out the spices.
Add the coconut milk, cream and tamarind paste and reduce until thickened.
Pre heat your oven to 180°C and add a little oil to a pan and heat it up.
Once the pan is hot, place your hake fillets skin side down into the hot pan.
Leave it alone it will unstick itself as the skin becomes crisper.
After a few minutes carefully try and lift the fish, use a dessert spoon at the edge of the skin and see if it can be removed from the bottom of the pan easily.
Controlling the temperature at this stage is critical, listen to the noise of the fish cooking. This tells you loads and it should be making a happy sizzling sound. If the pan is making loads on noise and spitting fat everywhere its too hot turn it down.
Flip the Hake over onto each side and the bottom to create a little colour all-round the fish.
Once the fish has been sealed on all sides remove from the pan and pop onto a tray add little bit of butter on top of each fillet.
Cook the cod for about 6 minutes in the oven.
Allow the fish to rest for about 6 minutes once it comes out the oven.
Add the picked mussels into the curried vegetable stew and enjoy.