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Pan Fried West Coast Hake, Peas, Bacon, Steamed Mussels



  • 800g good quality hake 
  • 250g fresh peas
  • 250g black lentils
  • 200ml cream
  • 200ml milk
  • 200ml white wine
  • 3-4 knobs of butter
  • 2 leeks, finely sliced
  • 1 packet steaky bacon, diced 
  • 1kg mussels
  • 1 shallot, finely diced
  • 1 clove of garlic, finely sliced
  • 1 bunch of chives, chopped
  • Sprig of thyme
  • Half a lemon for seasoning
  • olive oil 
  • salt
  • pepper



  1. Begin by blanching the black lentils in salted water and cook until tender. Strain lentils & put to one side.
  2. Using  sauté pan, add the streaky bacon & cook on medium heat until the fat renders. Add the diced shallots, sliced leeks, garlic & thyme until the leeks & shallots soften. Then add mussels to the pan along with white wine and bring to the boil, cooking until the mussels are fully open.
  3. Remove the mussels from the pan and set to one side. Strain all the liquid from the pan into another saucepan. Add the lentils to the beautifully cooked bacon, shallots, leeks, garlic & thyme, add a knob of butter & cook for a further 5 min on medium heat.
  4. Place the sauce pan with the liquid onto a  stove & cook until the mixture has reduced by two thirds. Then add the milk & cream, further reducing by half. Once reduced, adjust seasoning & add a squeeze of lemon juice, as well as the lentil mixture.
  5. Portion the hake into 200g sections, score the skin across the flesh, and add a generous pinch of salt to the skin. Add a splash of olive oil to your non-stick pan, and lay the fish skin-side down onto the pan, placed on a medium heat hob. Slowly bring the pan to a high heat in order to crisp the skin. Then turn the fish over and add knob of butter & baste the fish until the flesh is cooked through, yet tender.
  6. Finish off your lentil garnish by adding the blanched peas, chives & the mussels that were kept to one side.
  7. Using a blender, foam the mussel sauce until it is frothy and aerated, then ladle a couple of spoons over the lentils.
  8. To plate your dish, create a base on your plate using the lentil, bacon & mussel garnish. Gently place the fish on top. Add pea shoots and another drizzle of your mussel foam to finish the dish off.
  9. Lovely fresh fish dish for supper.

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