Pan roasted fillet of North Sea hake served with a light curry and mussel broth and chargrilled purple sprouting broccoli


Prep Time: 40 mins

Cook Time: 30 mins


Ingredients: (Serves 4)     

4 x 220g hake fillet portions

500g purple sprouting broccoli

200g diced root vegetables

1kg fresh local mussels

2 x teaspoons of curry powder

1 x garlic clove

200ml white wine

100ml coconut cream

Pinch of saffron

Fresh coriander

Salt and pepper  



  1. Pan fry the root vegetables, garlic and curry powder in olive oil until soft.
  2. Add cleaned mussels, white wine and cover with a lid until all mussels open.
  3. Stir in saffron, coconut milk and fresh coriander then bring to the boil and set aside and keep warm.
  4. Heat olive oil in a frying pan and place hake skin side down. Fry until the fillet is cooked half way (approx. 4-5 mins), then turn over and continue to cook until the fillet is tender to touch.
  5. Season the purple sprouting broccoli with salt, pepper and butter then place on a char grill or hot grill for about 4 to 5 mins until coloured.
  6. Pour the mussel broth into a bowl then place fish on the top and place broccoli around the fish to serve.