- Prep Time: 15 minutes
- Cook Time: 10 minutes
Hoki with Radish, Mussels and Cider Butter
This recipe may well just be your next Signature Dish! This light and flavourful fish dish with hoki, mussels and cider butter comes from Chelsea restaurant Rabbit. To make the dill oil, whizz a small handful with a few tbsp olive oil. We garnish the dish with purslane. This is a succulent native to Australia but also found in other parts of the world.... It's a crunchy, slightly tart, lemony, semi succulent that grows at ground level.
With the cider butter made and kept warm prior to service this dish can be plated and served inside of 15 minutes. A great addition to lunch and dinner menus, this dish is ideal for seafood lovers and the curious. Perfect for restaurants. This recipe serves 4.
- Pacific West Hoki fillets skin on
- 1kg Omega Mussels
- dry cider 200ml
- 1 white radish or mooli, peeled using a veg peeler
- 8 radishes, finely sliced using a mandolin
- flat-leaf parsley chopped to make 2 tbsp
- dill oil to serve
- sea purslane or samphire to serve (optional)
- 4 tbsp cider vinegar - cider butter
- 2 shallots, finely diced - cider butter
- 1 lemon, zested and juiced - cider butter
- 200g butter, cubed - cider butter
For the hoki with radish, mussels and cider butter
Heat the oven to 180C/fan forced. To make the cider butter, reduce the vinegar by half in a heavy-based pan, then add the shallots and lemon juice, and season with salt. Reduce again by half. Slowly add the cold butter, whisking all the time so it emulsifies. Keep warm.
Heat a little butter in a non-stick frying pan, then cook the hake skin-side down until golden. Arrange the fillets skin-side up in a single layer in an ovenproof dish. Season and cook in the oven for 8 minutes. While the fish is cooking, put the mussels and cider in another pan, cover and bring to the boil. Cook for about 4 minutes, until the mussels open. Pull them out of their shells, discarding the shells and cooking liquid
Arrange the mussels in 4 dishes and add two pieces of hake fillet on top to each. Add the mooli and radish slices, pour over the cider butter and finish with a drizzle of dill oil, a few sea purslane leaves, lemon zest and the parsley.
For our hoki with radish, mussels and cider butter we use Pacific West Hoki fillets skin on Wild Sea frozen Hoki fillets. Skin on and interleaved. MSC Certified.
Brand: Amaltal /Product number: 2111 / Sizes:4/6oz, 6/8oz, 8/12oz, 12oz+ / Pack size: 3×6.8kg / Country of origin: New Zealand
We also use Omega mussels from New Zealand. These are exclusively available in Australia through Pacific West. Suspended on ropes, these mussels feed naturally and are sustainably farmed in the pristine waters of the top of New Zealand’s South Island.
Product Code F9200 / Carton Size 10 x 1kg
Recipe and image courtesy Olive magazine