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Hake with mussels and sea vegetables

Sea vegetables have in recent years become quite fashionable amongst chefs, I stayed clear of them for a long time, largely because I didn't know what to do with them, and looked at them as a "foodie fad" that would soon pass by!

But! As with most things food related, educating yourself, and trial and error, I've become quite a fan, using them as often as possible

Again, this recipe is as simple as you can get, I think it's about as close as you can get at recreating that "smell of the sea" it reminds me of very happy times on the harbour front Oban, where I've spent many hours watching the world go by, whilst tucking into all manner of seafood

I'm using the fantastic Hake, but sea bream, sea bass, salmon, mullet, any fish you can get a cracking crispy skin on will be perfect

This recipe is great for a dinner party or supper with friends

Serves enough for 4 people


1kg of fresh, cleaned mussels, or clams, you decide

Good splash of rapeseed oil

4 Hake fillets about 200g each, skin on

Some plain white flour for dusting your hake fillets

150g of good smoky streaky bacon cut into strips

80g of butter

500g of fresh sea vegetables, samphire, sea aster, purslane, speak to your fishmonger

Good squeeze of lemon


First thing we need to do is prepare the mussels, wash them in some running water, discarding any that are open, cracked or damaged

Place a pan large enough to fit the mussels in on the stove onto a high heat, add the mussels and a splash of water, cook for only 5 minutes, dra