Cooking the Hake
Season the Hake with the sea salt and curry powder 40 minutes before cooking. Rinse off the excess salt and pat dry. Rub with rapeseed oil and add butter to the pan and fry until cooked. Season with lemon juice.
Making the sauce
To make the sauce add the cider, bay leaf, thyme and dashi powder in a pot and bring to a boil. Add the mussels and cook until they open. Strain off the mussels and keep the liquor for the sauce base. Pick the mussels from their shell and pop them all aside for the sauce. Save 20 mussel shells for garnish. Remember to discard any mussels that haven’t opened fully.
In a pan, saute the banana shallot and leeks with the butter until softened and add the yellow curry paste and lime leaves. Pour in the mussel liquor and coconut milk and reduce to a sauce consistency. Season with salt, pepper, and lemon juice. Warm up the mussels gently in the sauce and add the chopped lovage last second before serving.
Dashi butter emulsion
Heat up the water and whisk in the butter and dashi powder to make an emulsion.
To finish
Use the dashi butter emulsion to warm the Sea Astor and Sea beet or monks beard until just cooked.
Add 1⁄2 of the Sea Astor and monks beard around the middle of the plate.
Put the sliced monkfish on top. Place a few of the mussel shells around and fill with a mussel each and drizzle the sauce around the plate.
Drape a little of the Sea Astor and Sea beet around the plate.
Place a few pickled Salty Fingers and Rock samphire. Add some extra picked mussels. Scatter some diced apple. Drizzle with lovage oil and
Cooking the Hake
Season the Hake with the sea salt and curry powder 40 minutes before cooking. Rinse off the excess salt and pat dry. Rub with rapeseed oil and add butter to the pan and fry until cooked. Season with lemon juice.
Making the sauce
To make the sauce add the cider, bay leaf, thyme and dashi powder in a pot and bring to a boil. Add the mussels and cook until they open. Strain off the mussels and keep the liquor for the sauce base. Pick the mussels from their shell and pop them all aside for the sauce. Save 20 mussel shells for garnish. Remember to discard any mussels that haven’t opened fully.
In a pan, saute the banana shallot and leeks with the butter until softened and add the yellow curry paste and lime leaves. Pour in the mussel liquor and coconut milk and reduce to a sauce consistency. Season with salt, pepper, and lemon juice. Warm up the mussels gently in the sauce and add the chopped lovage last second before serving.
Dashi butter emulsion
Heat up the water and whisk in the butter and dashi powder to make an emulsion.
To finish
Use the dashi butter emulsion to warm the Sea Astor and Sea beet or monks beard until just cooked.
Add 1⁄2 of the Sea Astor and monks beard around the middle of the plate.
Put the sliced monkfish on top. Place a few of the mussel shells around and fill with a mussel each and drizzle the sauce around the plate.
Drape a little of the Sea Astor and Sea beet around the plate.
Place a few pickled Salty Fingers and Rock samphire. Add some extra picked mussels. Scatter some diced apple. Drizzle with lovage oil and
