Hake with mussels and salsa verde

Based on 14 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
15
min.
Preparation
40
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
200 g hake
250 g mussels
20 g parsley
10 g basil
10 g mint
2 cloves garlic (divided)
1 tbsp dijon mustard
1 tbsp capers
anchoy fillets
150 ml vegetable oil
eggs
carrot
¼ celery root
onion
150 ml white wine
Metric
Imperial

Utensils

  • blender
  • medium saucepan
  • cutting board
  • knife
  • large mixing bowl
  • heavy-bottomed saucepan
  • slotted spoon

Nutrition per serving

Cal
690
Protein
50 g
Fat
45 g
Carb
18 g
  • Step 1/5

    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.
    • 20 g parsley
    • 10 g basil
    • 10 g mint
    • garlic clove
    • 1 tbsp dijon mustard
    • 1 tbsp capers
    • 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

    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.
    • 250 g mussels
    • eggs
    • carrot
    • ¼ celery root
    • 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

    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.
    • 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

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

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

  • Step 5/5

    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!
    • 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!