Pan Fried Hake with Crab Mousse and More

Pan Fried Hake with Crab Mousse and More Ingredients

-- PAN-FRIED HAKE --	1 each Lemon juice of
600 gram Hake fillets 4, each 150 grams	Salt & pepper to taste
Salt & pepper to taste	500 mililiter Olive oil
Flour for coating	15 mililiter Capers chopped
-- CRAB MOUSSE --	50 mililiter Gherkins chopped
230 gram Crabmeat	4 each Anchovies finely chopped
75 mililiter Fresh cream	1 large Egg hard boiled, chopped
Salt & pepper to taste	5 mililiter Mustard
1/2 each Lemon juice of	-- APPLE AND CHESTNUT SALAD --
15 mililiter Horseradish sauce	120 gram Mustard
400 gram Cream cheese smooth	2 each Apple red, julienned
30 mililiter Chives chopped	8 each Chestnuts sliced
-- REMOULADE SAUCE --	25 mililiter Lemon juice
2 large Egg yolk

Instructions for Pan Fried Hake with Crab Mousse and More

1. To make the crab mousse, place the crabmeat into a food processor and while the machine is still running add the cream, salt, pepper, lemon juice and horseradish sauce.

2. In a bowl, soften the cream cheese, add the crab mixture and chives and blend well.

3. To make the remoulade sauce, combine the egg yolks, lemon juice, salt and pepper in a mixing bowl. Whisk until a light yellow colour forms. Slowly pour the olive oil into the bowl, while whisking vigorously. Continue whisking until all of the oil is used up and the mayonnaise is think.

4. Stir in the capers, gherkins, anchovies, hard-boiled egg and mustard and set aside.

5. For the apple salad, mix the mustard, apples and chestnuts. Add the lemon juice to prevent the apples from discolouring.

6. For the hake, season the presentation side and coat with flour.

7. Pan-fry the hake in a hot frying pan with oil until golden brown on the presentation side. Turn the fish over and place a knob of butter into the pan and turn out.

8. Divide the salad equally, top with a piece of hake and the crab mousse. Drizzle the remoulade around the plate and serve.

Main Ingredient: HakeCuisine: Fusion

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