Page 42 - Masthead - Salcombe Yacht Club 2019 Yearbook

40 Club News
FROM THE GALLEY
Summer is by far my favourite time of year, especially this year’s endless heat wave.
It allowed for many watery escapades and long, hot summer walks.
Autumn is now here though, and this
is when things really start to pick up for British produce. Everything has been drenched in sunshine and is now ready for harvesting; pumpkins, berries, leeks, potatoes, kales, artichokes... the list is endless. Add to that Game, Venison is incredibly inexpensive at the moment and the crab around our waters will now be heavy and full of meat.
So with all this in mind, I thought I’d share with you some ideas and recipes that we have been cooking in the yacht club
galley of late. You can even do these in your galley.
Roasted hake with mussel butter, black kale and white beans
Ingredients:
1 piece of fresh hake about 7oz 15-20 live mussels
Teaspoon lemon zest
Small pinch of fresh dill
Salt
1/2 pack unsalted butter softened 1 head of black kale (Cavelo Nero) 1/2 a clove of garlic
1 tin of cannellini beans
Method:
Heat oven to 180˚c and get a deep pan on a high heat. Scrub, de-beard and clean the mussels. Add the mussels to the pan. Cook them until
they all open. Give the pan a shake from time to time. Once cooked take off the heat and strain them saving their juices. Allow to cool. Add the mussels, lemon zest and dill to the softened butter and mix well. Add a little of the mussel juice and place in the fridge to chill. Make two or three deep cuts into the top of the hake. Season with coarse sea salt and rub with a little olive oil. Slide it into the oven skin side up. Rinse out the pan that had the mussels in and put back on the heat. Add a little olive oil, then add the garlic and cook it out for a few minutes but don’t let it catch. Strip and slice up the kale and add to the pan with a good pinch of salt and a splash of water. Stir it occasionally and also don’t let it catch.
Flip your fish halfway through cooking. Once the kale has wilted and turned a dark green
add the tin of white beans and mix through. Taste some kale, it should be nice and chewy, almost juicy. Turn the heat down and continue
to cook it slowly. Add more salt if it’s needed. Flip the fish back again so it’s skin side up. Take a good knob of the mussel butter and place
it on top of the hake.
Cook for a few more mins just until the butter
has melted and has coated the fish. Place the kale and the beans on a plate and rest the Hake on top.