Ingredients for 4
- 600 g Desiree potatoes, peeled
- 200 g Philadelphia Light
- 20 g finely chopped chives
- 1 large egg
- 150 g breadcrumbs
- 1 kg mussels
- 1 shallot
- 100 ml white wine
- 800 ml fish stock
- 100 ml double cream
- 40 g unsalted butter
- Juice of half a lemon
- 20 g chopped parsley
- 4 hake fillets (approx 130g each)
- 15 g unsalted butter
- Juice of half a lemon
- 20 g chopped parsley
- 1 large red pepper
Instructions
- Prepare the potato croquettes. Cut the potatoes into small chunks. Cook in boiling water until tender. Drain and allow to cool. When cool, mash the potatoes, stir in half of the Philadelphia cheese and all of the chives. Season well. Divide and shape the mashed potatoes into small croquettes. Dip in beaten egg and coat with breadcrumbs. Just before serving deep fry in vegetable oil until golden brown.
- Prepare the mussels. Cook in boiling water until their shells have opened. Discard any that do not open. Sweat the finely chopped shallot in a saucepan. Pour in the wine and heat until the alcohol has evaporated. Add the stock and reduce to two thirds. Add the cream and further reduce by half. Stir in the remaining Philadelphia until it has melted. Remove from the heat and whisk in the butter and lemon juice until the sauce is well combined and glossy, or until it coats the back of a spoon. Just before serving, reheat the sauce if necessary and stir in the mussels and parsley.
- Fry the hake fillets in a really hot frying pan, skin side down. Add the butter and remove from the heat, add the lemon juice and parsley and baste the fish fillets.
- Meanwhile char-grill the red pepper. Remove the skin and cut into 8 triangular shapes or strips for using as a garnish.
- Arrange the hake, mussels, croquettes and red pepper pieces on warm serving plates and spoon over the hot Philadelphia sauce. Serve immediately.
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