Oat crusted hake, smoked mackerel and mussel velouté

By Anna Haugh From Saturday Kitchen Ingredients 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten olive oil, for greasing 200g/7oz mussels, scrubbed and debearded 1 garlic clove, crushed 1 tbsp dry white wine 4 …

Roasted hake and grilled mussels with leek and onion sauce

By Andi Oliver From Saturday Kitchen Ingredients 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 …

Roast hake, cockles in beef sauce, chive butter cream

By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove, crushed 1 banana shallot, finely chopped 2 sprigs fresh thyme, crushed 150ml/5fl oz dry white wine 100ml/3½fl oz whipping …