Recipe by Nikolaj Juel
- 800 g of hake fillet
- 1 kg of cockles
- A clove of garlic, finely chopped
- A handful of broadleaf parsley, finely chopped.
- 1 tbsp. of capers, coarsely chopped.
- Half a glass of white wine
- The juice of half a lemon
- Olive oil
- 4 baking potatoes with peel
- 200 ml of whole milk
- 50 g of butter
- Salt and pepper
Place the baking potatoes in your Forno or on a grill with indirect heat.
Wash the mussels well under running cold water. Cut the hake into 4 portions.
When the potatoes are done, halve them and scrape the potato out of the peel. Mash the potatoes through a mouli grater or something similar.
Heat the milk and melt the butter in the hot milk. Put the mashed potato in the hot milk and stir it together. Season with salt and pepper. Set aside.
Put oil on the skin of the hake and season with salt and pepper. Place the fish with the skin side down on the grill.
Put a cast-iron frying pan on the grill. Pour 2 tbsp. of olive oil on the pan and add the chopped garlic. Next, put the cockles on the pan followed by the half glass of white wine.
Lift the fish off the grill and put it in the dish with the mussels. Add capers and parsley. Place the dish in the Forno or in a gas grill on indirect heat with a lid on.
When the fish is done and the mussels are open, take it off the heat. Season the sauce with lemon juice, salt and pepper.
Serve with the fish with a little mashed potato and the clam sauce.