Cornish Hake with Mussels, Lovage, and Yellow Curry Mouclade Sauce - James Martin Chef

Name: Cornish Hake with Mussels, Lovage, and Yellow Curry Mouclade Sauce - James Martin Chef
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 and 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

www.jamesmartinchef.co.uk

Flaky hake from Jude Kereama, seasoned with lemon thyme and curry, served with mussels in a cider and coconut mouclade sauce.

View full recipe on www.jamesmartinchef.co.uk

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.

Share this recipe: