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Oat crusted hake, smoked mackerel and mussel velouté

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A trio of fish goes into this simple yet impressive dinner for two.

By Anna Haugh

From Saturday Kitchen Best Bites

Shopping list

Ingredients

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats.

  3. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes.

  4. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels.

  5. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again.

  6. Heat the butter in a frying pan and gently wilt the spinach.

  7. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top.