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Merlu, beurre blanc, moules
Hake, beurre blanc, mussels
Hake fillet with crisp skin, beurre blanc, a few steamed mussels and chives.
The fish comes in at seven from the morning auction, and the hake is the one we buy most. We cook it skin side down until the skin is crisp, then turn it for half a minute.
The beurre blanc is shallots, white wine and cold butter whisked in by hand; the mussels open in the same wine.