Luxury Hotels Scotland


Kinloch Lodge recipe

Fillet of Hake, with Mussels and
Parsley Cream Sauce
(serves 6)


1 fairly large aubergine
12 asparagus spears
2 red peppers
olive oil to brush the slices with before chargrilling
1 litre best quality fish stock
500mls double cream
2 handfuls parsley, chopped finely
360 gms uncooked mussels washed and scrubbed
6 hake fillets, each weighing about 120-130 gms


Put the mussels in a pan and add 100mls water. Simmer for 1 minute with the lid on the pan, or until the mussels have opened. Be sure to throw out any mussels which remain closed once cooked; this indicates that the mussels were dead before being cooked, and the danger is that there is no way of knowing for how long they had been dead.

Slice either end off each aubergine and each red pepper. Slice each aubergine and pepper lengthways, in slices no thinner than 1/2 cm. Remove the woody part of the asparagus stalk and brush each slice and spear both sides with olive oil. Chargrill on a high heat for approx 45 secs each side. Remove and keep warm.

Reduce the fish stock by about half by boiling it. Add the double cream and continue to simmer for 5 mins. Season this with salt and pepper. Stir in the parsley just before serving.

Sear the hake fillets in a hot pan with a knob of butter, about 3 mins each side, cooking skin side first.

To Serve:

Place a slice of the chargrilled pepper and aubergine onto each plate. Put a
hake fillet on top of the vegetables, with the skin facing upwards, and 2
asparagus spears on top of this. Put the mussels around the fish and vegetables
and generously spoon the fish sauce over everything.

Head Chef: Marcello Tully
Kinloch Lodge, Sleat, Isle of Skye »

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