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Method

1. Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge.

2. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside.

3. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.

4. Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open.

5. Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside.

6. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm.

7. When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter.

8. Add the potatoes and mussels and lemon zest to heat through.

9. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve.