Cornish Hake with Mussels, Lovage, and Yellow Curry Mouclade Sauce
Flaky hake from Jude Kereama, seasoned with lemon thyme and curry, served with mussels in a cider and coconut mouclade sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Microplane
- Fine-mesh sieve
- Skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Spoon
- Spatula
- Paper towel
- Plate
- Serving platter
Ingredients
- 4 x 180g Hake fillet
- 4 Tablespoons Lemon Thyme Cornish sea salt (just chop thyme and lemon zest)
- 1 tablespoon mild curry powder
- Rapeseed oil
- 400g mussels
- 200ml Cornish dry cider
- 1⁄2 tsp Dashi powder
- 3 sprigs of thyme
- 1 Bay leaf
- 30g unsalted butter
- 1 banana shallot, diced
- 1⁄2 leek, diced
- 1 tablespoon of yellow curry paste
- 1⁄2 pinch saffron
- 100ml coconut cream
- 1 lemon to season
- Sea salt
- pepper
- Add picked cooked mussels and warm in the sauce
- Lovage oil
- Deep fried curry leaves
- Sea Astor warmed in a butter
- Monks beard warmed in a butter emulsion
- Crispy shallots
- Diced Granny Smith apple
- Pickled salty fingers
- Pickled rock samphire
- Oyster leaf
- 50mls Water
- 100g Butter
- 1 tsp Dashi powder
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