Grilled Fillet of Hake with Roast Fennell & Wexford Mussel Cream
1 Large Hake Fillet
20ml Olive Oil
50gr Chopped Flay Parsley
2 Fennel Bulbs
100ml White Wine
Skin and divide Hake Fillet into 4 even size pieces
Melt Butter and drizzle over fish, sprinkle with chopped parsley & juice of lemon
Leave aside in fridge
Chop fennel bulb into small dice.
Place on roasting tray, drizzle with olive oil, season with salt & pepper.
Roast at 180 C for 10 minutes.
Melt butter in a saucepan, add chopped shallot, cook until soft and add cleaned mussels.
Next add white wine & Pernod, finish with cream, lower heat and reduce until mussels have fully opened and sauce has thickened.
Add roast fennel.
Roast fish in the oven at 180 c for 12 minutes.
Next plate your cooked fish and pour over fennel & mussel cream.