Ingredients

The following ingredients have 4 Servings
  • a bunch, plus extra to serve dill
  • 100ml olive oil
  • 200g sea salt
  • 4 fillets (around 800g) hake
  • 4 sprigs thyme
  • 400g clams, cleaned
  • 330ml dry cider
  • olive oil
  • 2 echalion shallots, sliced
  • 4 sprigs thyme
  • 2 cloves garlic
, sliced
  • 1 tbsp crème fraîche

Instruction

  • Blitz the dill with the oil using a small blender or food processor for 5 minutes until a vibrant green. Line a sieve with muslin, put over a bowl and pour in the dill oil. Leave for 1-2 hours, then discard the pulp left behind.
  • Whisk the salt into 1 litre of cold water until dissolved, then add the hake fillets and chill for 1 hour. Remove the fillets and wash under gently running cold water, then pat dry with kitchen paper. Wrap each fillet tightly in clingfilm and chill for 1 hour to firm up.
  • Heat a large pan over a high heat. Add the clams and cider, cover with a lid and steam for 3-5 minutes or until the shells open. Pour through a sieve, catching the cooking liquid in a bowl.
  • Heat 2 tbsp of olive oil in a pan and cook the shallots, thyme and garlic for a few minutes until soft. Add in the cider, bring to the boil and simmer until reduced by half. Whisk in the crème fraîche, season and keep warm.
  • Heat the oven to 200C/fan 180C/gas 6. Put the hake fillets onto a baking-paper-lined tray, drizzle with oil and sprinkle on some thyme. Roast for 10 minutes until cooked through. Tip the clams back into the sauce and heat through.
  • Spoon the clams and sauce into bowls, top the with hake, drizzle over some of the dill oil, and serve with extra dill, if you like.