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Preparation time
less than 30 mins.
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Cooking time
10 to 30 mins
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Serves
Serves 2
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For the leek and onion sauce
- 50g/1¾oz unsalted butter
- 1 tbsp olive oil
- 2 leeks, thinly sliced
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tbsp dry white wine
- 500ml/18fl oz double cream
For the roasted hake
- 2 hake fillets, skin on, pin boned
- dash olive oil
- 50g/1¾oz butter
- 2 garlic cloves
- 1 sprig thyme
- salt
For the grilled mussels
- 10 mussels, cleaned, beards removed
- 150ml/5fl oz white wine
- 30g/1oz unsalted butter, softened
- 4 garlic cloves, crushed
- 1 tbsp chives, finely chopped
- 2 spring onions, thinly sliced
- 20g/¾oz panko breadcrumbs
- salt and freshly ground black pepper
For the crispy leeks and oil
- 1 leek, green and white parts separated, green part halved and white part julienned
- 50ml/2fl oz olive oil
- vegetable oil, for deep-frying
- salt and freshly ground black pepper
Method
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To make the leek and onion sauce, melt the butter in a sauté pan, add the olive oil and fry the leeks, onions and garlic over a very low heat, until soft and tender but not coloured. Add the wine and cook for a further minute, then add the cream and season with salt and pepper. Simmer for 6–8 minutes then remove from the heat and keep warm.
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For the roasted hake, preheat the oven to 200C/180C Fan/Gas 6. Heat the olive oil in an ovenproof frying pan over a medium heat. Season the hake skin with salt and cook skin side down for 1 minute. Add the butter, garlic and thyme and transfer to the oven for 8–10 minutes.
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To make the mussels, tap any that are open on a hard surface and discard any that don’t close. Place the mussels in a lidded saucepan over a medium heat, pour in the wine, cover with a lid and cook for 3–4 minutes, giving the pan a shake from time to time. The mussels are cooked when they’ve opened up. Be sure to discard any that don’t open.
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Once cooled slightly, open the mussels, leaving the meat attached to the bottom shell but discarding the top. Lay the opened mussels on a tray that fits under the grill.
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Preheat the grill to high. Mix together the butter, garlic, chives, spring onions and breadcrumbs in a blender. Season with salt and pepper and dab some onto each mussel. Place under a hot grill, until bubbling, then remove.
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Blend the green parts of the leek in a food processor with the olive oil and set aside.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the julienned leeks for 1–2 minutes, until crispy, and season with salt and pepper.
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To serve, place the hake onto serving plates and spoon the sauce over each one. Serve the mussels on the side, drizzled with the leek oil and sprinkled with the crispy leeks.