120g piece of hake, skin on

30g jumbo oats

10g coriander seeds

10g sesame seeds

1 egg white


2 smoked mackerel fillets

200g raw mussels

2 cloves of garlic sliced

1 banana shallot diced

100ml white wine

100ml cream

200ml milk

Vinegrette –

10ml white wine vinegar

30ml olive oil

Pinch of salt

2 pinches of sugar

100g baby spinach


1. Season Hake, dip skin side in egg white and cover with the oat and seed crust. Bake in the oven at 180c for 5-7 minutes. Once cooked, base the fish in the vinegrette.

2. In a pan melt the butter and add the garlic and shallot add the white wine and and mussels. Let the mussel gently open in the liquid, this should take 3-4 minutes on a high heat. Remove mussels and discard any that haven’t opened. With the sauce left, add the mackeral and cream, cook for a minute. Then transfer to a food processor and blitz until smooth.

3. In another pan melt butter and add baby spinach, wilt down.

4. Place spinach in the centre, hake on top of the spinach and mussels on the side. Pour sauce on the side of the hake.