Something a little different to make for dinner tonight on this damp and rainy day; transform hake fillets and a couple of leeks and celeriac you may have in the fridge into this comforting creamy fish dish.
Made with a splash of white wine, crème fraîche, Dijon mustard and in less than half an hour, this is the perfect fish dish that is low in carbohydrates. I know you’ll enjoy the delicate flavour of a hake with the sweet leeks and creamy celeriac puree.
This is very much one of those recipes that came about from things that were in the fridge. For me, celeriac is a staple root vegetable in the winter months. I love to make a hearty soup or a gratin from it. I always buy leeks too. So good as a side at Sunday lunch, and the green part is great to add to stocks.
Pickled Mustard seeds
Also known as ‘mustard caviar’ due to the similar popping texture, Pickled Mustard Seeds are not essential in this dish, but they do add a little piquancy. They are perfect for cutting through anything rich or fatty. In this case the creamy mustard sauce. Try them stirred through scrambled eggs…so good! Or you could add them to the Lemon Butter Sauce with Smoked Haddock Fishcakes.
You could easily substitute with other fish. I suggest salmon, haddock or cod. The celeriac purée can be made in advance, then all you have to do is sauté the fish, cook the leeks and make the sauce. I haven’t included the time for making of the Pickled Mustard Seeds in this recipe. In all honesty, it takes minutes and can be made a few days prior to making this dish and stored in the fridge. If the pickling liquor has absorbed into the seeds, just add a little more vinegar and water.
Hake, Celeriac Puree, Mustard Leek Sauce
Pickled Mustard Seeds
- 50 g mustard seeds
- 140 ml white wine vinegar
- 40 ml water
- 50 g sugar
- 3 coriander seeds
- 1 bay leaf
- 3 peppercorns
- a good pinch fine sea salt
- 2 pieces Hake fillet approx 130g each
- 500 g celeriac peeled & cut into chunks
- 1 garlic clove
- 15 g butter
- 2 tbls whole milk
- 2 Tbls double cream or creme fraiche
- 2 small leeks sliced
- 80 ml fish stock
- 1 shallot finely chopped
- knob butter
- 1 tsp Dijon mustard
- 60 g double cream or crème fraîche I prefer crème fraîche
- 80 ml dry white wine
- 1 tbls chopped parsley
Pickled Mustard Seeds
- Pop all of the of ingredients in a small saucepan and bring to a slow boil. Stir several times, making sure the sugar has dissolved. Reduce the heat and simmer for about 5-8 minutes. Remove from the heat and allow to cool to room temperature. Transfer to a sterilised jar and store in the fridge.
- Begin with melting a knob of butter in a saucepan and then add the garlic. Follow with the celeriac and 50ml water a large pinch of salt. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac (cartouch). Cook gently for 15-20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse, you may need to add a splash of water. Blitz in a high speed blender, then pour back into the saucepan. Simmer to drive off any excess water that may still remain in the puree. Season if needed and add the milk and creme fraiche. Set aside.
- Now to make the sauce. Gently saute the shallot in a little butter for a few minutes to soften before adding the white wine. Let it bubble gently for a minute or so and then pour in the fish stock. Now add the Dijon mustard and creme fraiche. Whisk it all together, season and then take off the heat and set aside while you sauté the hake. Brush the fillets first with olive oil, season. Sauté in a medium-hot frying pan for 3-4 minutes each side, depending on the thickness.
- In the meantime, gently simmer the leeks in water for 2-3 minutes or just cooked through. Gently heat the mustard sauce through, add the parsley.
- Spoon the celeriac puree onto the plate, top with the fish and spoon the sauce and leeks onto each plate. Scatter with pickled mustard seeds. Serve immediately.