Orange-Ginger Glazed Hake with Leeks Mussels and Silky Kohlrabi Puree

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the hake fillets dry with paper towels and season them with half of the salt and the black pepper.

2. 2

   Place the kohlrabi in a saucepan with 150 ml (2/3 cup) fish stock and a pinch of salt. Cook covered over medium heat for 15 to 18 minutes, until very tender.

3. 3

   Meanwhile, mix the orange juice, orange zest, grated ginger, Dijon mustard, honey, and 1 minced garlic clove in a bowl. Set this glaze aside.

4. 4

   Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the hake for 2 minutes on one side. Turn it over, brush with some of the glaze, and transfer the skillet to the oven. Bake at 200 °C / 400 °F for 6 to 8 minutes, until the fish is just cooked through. Remove from the oven and brush again with the remaining glaze.

5. 5

   Blend the cooked kohlrabi with the cooking cream, 15 g (1 tbsp) butter, and as much of the cooking liquid as needed to make a smooth puree. Adjust with a little more salt if needed and keep warm.

6. 6

   In another large pot, heat the remaining 1 tablespoon olive oil with the remaining 15 g (1 tbsp) butter over medium heat. Add the leek and cook for 3 to 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

7. 7

   Add the mussels and pour in the white wine along with the remaining 100 ml (scant 1/2 cup) fish stock. Cover and cook over medium-high heat for 4 to 5 minutes, until the mussels open. Discard any that do not open.

8. 8

   Uncover, sprinkle the chopped chives over the mussels, and toss gently so the juices blend with the leek.

9. 9

   To serve, spoon the kohlrabi puree onto plates, place the glazed hake on top, and add the leek mussels with some of their sauce. Serve immediately.