Oat crusted hake, smoked mackerel and mussel velouté

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Anna Haugh

Ingredients

  • 1 tsp coriander seeds
  • 2 tsp sesame seeds
  • 20g/¾oz oats
  • 2 x 100g/3½oz hake portions
  • 1 free-range egg white, beaten
  • olive oil, for greasing
  • 200g/7oz mussels, scrubbed and debearded
  • 1 garlic clove, crushed
  • 1 tbsp dry white wine
  • 4 tbsp double cream
  • 50g/1¾oz smoked mackerel, skin removed
  • 50ml/2fl oz extra virgin olive oil
  • 50g/1¾oz unsalted butter
  • 100g/3½oz baby spinach
  • pink garlic flowers (optional)
  • 100g/3½oz wild garlic leaves
  • salt and freshly ground black pepper
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