- For the potato croquettes:
- 600g Desiree potatoes, peeled
- 100g Philadelphia Light
- 20g finely chopped chives
- 1 large egg
- 150g breadcrumbs
- For the mussels in Philadelphia sauce:
- 1 kg mussels
- 1 shallot
- 100ml white wine
- 800ml fish stock
- 100ml double cream
- 100g Philadelphia Light
- 40g unsalted butter
- Juice of half a lemon
- 20g chopped parsley
- For the hake:
- 4 hake fillets (approx 130g each)
- 15g unsalted butter
- Juice of half a lemon
- 20g chopped parsley
- For the char-grilled pepper:
- 1 large red pepper
Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes
Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes
The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Pan Fried Hake with Mussels in Philadelphia sauce, chargrilled red pepper and cheesy potato croquettes recipe as tried and tested by our professional chefs. The winning dish from the Philadelphia Young Chef of the Year 2012 competition by Bien Causapin from Colchester Institute.
Ingredients
Method
Prep time: Approx 40 minutes
Cook time: Approx 25 minutes
Serves: 4
Instructions
Prepare the potato croquettes. Cut the potatoes into small chunks. Cook in boiling water until tender. Drain and allow to cool. When cool, mash the potatoes, stir in the Philadelphia cheese and chives. Season well. Divide and shape the mashed potatoes into small croquettes. Dip in beaten egg and coat with breadcrumbs. Just before serving deep fry in vegetable oil until golden brown.
Prepare the mussels. Cook in boiling water until their shells have opened. Discard any that do not open. Sweat the finely chopped shallot in a saucepan. Pour in the wine and heat until the alcohol has evaporated. Add the stock and reduce to two thirds. Add the cream and further reduce by half. Stir in the Philadelphia until it has melted. Remove from the heat and whisk in the butter and lemon juice until the sauce is well combined and glossy, or until it coats the back of a spoon. Just before serving, reheat the sauce if necessary and stir in the mussels and parsley.
Fry the hake fillets in a really hot frying pan, skin side down. Add the butter and remove from the heat, add the lemon juice and parsley and baste the fish fillets.
Meanwhile char-grill the red pepper. Remove the skin and cut into 8 triangular shapes or strips for using as a garnish.
Arrange the hake, mussels, croquettes and red pepper pieces on warm serving plates and spoon over the hot Philadelphia sauce. Serve immediately.
Nutritional Information
Typical values per serving:
Energy 3425.42kJ/E923.84kcal
Protein 75.14g
Carbohydrate 66.86g, of which sugars 8.22g
Fat39.59g, of which saturates 20.57g
Fibre (Englyst) 4.3g,
Sodium 1982.28mg
Calcium 222.63mg
Iron 18.26mg
A truly delicious and indulgent recipe, perfect for a special occasion.
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