Butter-Poached Hake with Mussels

Gently fry aromatics, reduce wine and stock, emulsify with butter, poach hake fillets, and finish sauce with mussels and beans.

Seafood Main Course Mussels Hake Butter-Poached

Estimated Nutrition

Calories

1208.9

kcal / serving

4835.6 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

106.3g

per serving

425.2 g total

Protein

48.1g

per serving

192.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

450

Butter

cold, cubed

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

piece

Edamame Beans

Liquids

175

White Wine

300

Chicken Stock

NutsSeeds

clove

Garlic

sliced

tbsp

Thyme

fresh, chopped

OilsFats

Vegetable Oil

for frying

Seafood

piece

Hake Fillet

175g each

piece

Mussels

cooked

Vegetables

piece

Banana Shallot

sliced

Method

Serve the fish over mash and spoon the sauce on top.

Fry the shallots and garlic in vegetable oil for 3 minutes.

Add white wine and reduce the liquid by three-quarters.

Boil chicken stock and thyme, then whisk in cold butter cubes.

Blend the mixture in a food processor until smooth.

Poach the hake fillets in the butter mixture for 15 minutes.

Stir in edamame beans, cooked mussels, and lemon juice.