Hake, Braised Fennel, Prawns & Mussels | Now You Can Cook with Calor

This is our new fish dish at the Schoolhouse which celebrates the best of local produce. Braised Fennel is served with local Hake and forgaed herbs from the shores closeby. Bon Appétit

To start, make the braised fennel • Braised Fennal • 1 fennel • 2 tbsp of unsalted butter • 1 shallot, finely sliced • vegetable stock • 1 sprig of thyme • 1 bay leaf • 1 tsp white peppercorns • 2 star anise • 1 tsp fennel seeds • 1 tsp coriander seeds • 1 knob of butter • borage, finely chopped, cress reserved for garnish • salt • lemon juice

To prepare the fennel, remove the tips and cut into 8 small wedges, leaving the root of each wedge intact. Place a pan over a low-medium heat and melt the unsalted butter. Once foaming, add the shallots and sweat until completely soft. Add the fennel, sweat for a further 3-5 minutes, then add the salt and vegetable stock to cover • 1 fennel • 2 tbsp of unsalted butter • 1 shallot, finely sliced • salt • vegetable stock

Place all of the herbs (except the borage) and spices into a piece of muslin cloth and tie to form a spice bag, add this to the fennel mix. Cook for 5-10 minutes on a slow simmer • 1 sprig of thyme • 1 bay leaf • 1 tsp white peppercorns • 2 star anise • 1 tsp fennel seeds • 1 tsp coriander seeds

Once the fennel is completely soft, set aside and leave to infuse in the braising liquid for 30 minutes. Add some fresh prawns and mussels to fennel stock. In a hot pan, cook hake 2 minutes on one side, 2 minutes on the other. Season with salt and lemon juice.