Hake with mussels and salsa verde

Hake with mussels and salsa verde

11 ratings

Juan, musician


„This delicious dish is surprisingly easy to prepare; be sure to get the freshest possible produce for an unforgettable meal!“

Difficulty

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

Ingredients

Servings:-2+
200 g
hake
250 g
mussels
20 g
parsley
10 leaves
basil
10 leaves
mint
2 cloves
garlic (divided)
1 tbsp
dijon mustard
1 tbsp
capers
3
anchoy fillets
150 ml
vegetable oil
2
eggs
1
carrot
¼
celery root
1
onion
150 ml
white wine
Metric
Imperial
  • 200 g hake
  • 250 g mussels
  • 20 g parsley
  • 10 leaves basil
  • 10 leaves mint
  • 2 cloves garlic (divided)
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 3  anchoy fillets
  • 150 ml vegetable oil
  • 2  eggs
  • 1  carrot
  • ¼  celery root
  • 1  onion
  • 150 ml white wine

Utensils

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

Enjoy with

Sparkling holiday punch
Enjoy this festive meal alongside our bubbly holiday punch for the perfect christmas dinner.

Nutrition per serving

Cal
690
Protein
50g
Fat
45g
Carb
18g

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 parsley
  • 10 leaves basil
  • 10 leaves mint
  • 1 garlic clove
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 3 anchovy fillets
  • 150 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 mussels
  • 2 eggs
  • 1 carrot
  • ¼ celery root
  • 1 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 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!