Golden Hake with Fennel Mussels, Light Cauliflower Cream, and Parsley Lemon Oil

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F to keep the hake warm if needed. Wash the lemon, finely zest it, and squeeze 30 ml / 2 tbsp of juice. Set aside.

2. 2

   Cook the cauliflower in a saucepan with 120 ml / 1/2 cup fish stock and a pinch of salt over medium heat, covered, for 12 to 15 minutes until very tender.

3. 3

   Meanwhile, make the parsley oil: blend the parsley with 45 ml / 3 tbsp olive oil, 15 ml / 1 tbsp lemon juice, the whole garlic clove, and a pinch of salt until smooth and green. Strain if you want a finer texture and set aside.

4. 4

   Transfer the cooked cauliflower to a blender with the cream, 10 g / 2 tsp butter, half of the lemon zest, and black pepper. Blend until silky smooth. Adjust with salt and keep warm over very low heat or in the oven at 120 °C / 250 °F.

5. 5

   Pat the mussels dry and discard any that are open and do not close when tapped. In a wide pot, heat 15 ml / 1 tbsp olive oil with 10 g / 2 tsp butter. Add the shallot, 1 minced garlic clove, and fennel; sauté for 4 minutes until the fennel softens.

6. 6

   Add the white wine and let it boil for 1 minute. Add the mussels, cover the pot, and cook for 4 to 5 minutes until they open. Discard any mussels that stay closed. Add 120 ml / 1/2 cup fish stock, cook 1 minute more, and turn off the heat. Keep the mussels warm in their broth with the fennel.

7. 7

   Season the hake fillets with the remaining salt, black pepper, sweet paprika, and the rest of the lemon zest. Heat a large skillet with 15 ml / 1 tbsp olive oil over medium-high heat.

8. 8

   Sear the hake for 3 to 4 minutes on the first side. Carefully flip, add 5 g / 1 tsp butter, and cook 2 to 3 minutes more, lightly basting the fish with the melted butter, until juicy and just flaking. If preferred, keep it in the oven for 3 to 4 minutes at 120 °C / 250 °F while plating.

9. 9

   To serve, spread a layer of cauliflower cream on each plate. Place a hake fillet on top, arrange the mussels and fennel around it, and spoon over some of the cooking broth.

10. 10

    Finish with the parsley lemon oil, chopped chives, and a few drops of the remaining lemon juice. Serve immediately.