Butter Poached Hake with Mussels, Orange and Green Peppercorn, New Potato, Roast Onion and Sea Herbs
1: Remove the skin from the hake portion
2: In a hot pan, colour the skin side of the flesh, transfer to the butter bath (keep the butter around 55 degrees celcius)
3: Allow to cook through – approx 12 minutes
1: In a hot pan add shallots, garlic, thyme and peppercorns along with the mussels and orange zest, shortly after add wine and orange juice to cover.
2: Cover the pot and allow to steam
3: Once the mussels have opened, pass the sauce from the pan and reserve the mussel meat.
4: Reduce the mussel stock to a glaze, add the cream, when it boils add the milk and take off the heat (use half the amount of milk to cream to lighten the sauce.)
5: To serve, reheat the mussels in a little of the sauce, in another pane bring the sauce to a gentle simmer then aerate with a stick blender.
1:Cut the baby onions in half through the root. Place down in a hot dry pan and allow the onions to take on as much colour as possible, when colour is reached add a little water and salt to steam them then wrap until ready to serve.
2:Peel the centre shells from the onions to place on the dish, transfer the rest of the onion to a pan and pour over a little cream.
3:Bake in the oven for approx 25 minutes then transfer to a blender for a smooth puree.
1: Make a simple butter emulsion – 2 parts water, 1 part butter
2: Allow to simmer and drop the sea herbs into the solution for approx 10 seconds, pat dry on paper towel and garnish dish.