For the fish & mussels 40g butter 10g banana shallot ½ clove of garlic 12 mussels, washed and debearded 50ml white wine 1 sprig of thyme vegetable oil 1 x 120g fillet of hake, pin-boned, skin on salt and pepper
For the sauce 15g fennel, sliced 20g leeks, cut into 1 cm dice 10g banana shallot, peeled and finely diced 50ml double cream 10g samphire 10 sea purslane leaves 5g dulse
Sustainability is the buzz word for the fabulous ‘Earth Hour’ dinner, served by candlelight in the Dining Room at Chewton Glen on the 24th March. With ingredients sourced from the hotel’s own Kitchen Garden or provided by local suppliers, the menu’s main course is line-caught fillet of Hake, which has been landed at Mudeford Quay, just 2 miles from the hotel. Locally farmed mussels, fennel and leeks grown in the Kitchen Garden complete the dish, which has been created by Head Chef, Simon Addison as a representation of The Dining Room commitment to sustainability and locally sourced ingredients.
Start by cooking the mussels. Melt 10g of the butter in a pan, add the shallot and garlic and sauté for 1 minute. Add the mussels, white wine and thyme and cover with a lid. Cook until the mussels open. Remove from the heat and pass through a colander, reserving the mussel stock. Save the mussels to one side.
Return the pan to the heat and melt 10g of butter. Add the fennel, leeks and shallot and cook for 1 minute. Add the mussel stock and reduce by three-quarters, then stir in the cream and bring to the boil. Once boiled, remove from the heat.
Heat a frying pan with a little vegetable oil, season the skin-side of the fish with salt and pepper and place into the pan skin-side down. Cook for 3 or 4 minutes on the skin side, then a minute on the other side, depending on the thickness.
Once the fish is cooked, put the sauce back onto the heat and bring to the boil. Add the remaining 20g of butter, a teaspoon of water and finally the samphire, sea purslane and dulse to warm through. Add the mussels into the sauce and reheat very gently, eventually bringing it back to the boil. Serve the mussels and sauce in a bowl, with the fish placed on top to finish.
Luke Matthews, Chewton Glen