Instructions
Follow the steps and taste along the way.
Cook the potatoes
Peel the potatoes, cut them into roughly 3 cm pieces, and place them in a pot. Cover with cold water, add 4 g of salt, and bring to a boil. Cook for 16–20 minutes, until easily pierced with a knife. Drain, return to the pot, and lightly mash with the butter.
Prepare the beans and leek sauce
While the potatoes cook, trim the ends off the beans and boil them for 4–5 minutes, until they remain firm and bright green. Drain. Cut the leek into thin rounds. Heat 5 ml of olive oil in a small pot and cook the leek over low heat for 5–6 minutes, until softened but not browned. Pour in the stock and cream, stir in the mustard, and cook for 4 minutes. Remove from the heat and add the lemon juice, dill, and 0.5 g of salt.
Pan-sear the hake
Pat the fillets dry with a paper towel, season with the remaining 0.5 g of salt, and add pepper. Heat the remaining 15 ml of oil in a large pan over medium-high heat. Cook the fish in a single layer for about 3 minutes on each side; handle the fillets with a spatula so they do not fall apart. The fish is done when opaque and easily flakes apart; its thickest part should reach 63 °C. If all the fillets do not fit in the pan, cook them in two batches.
Finish and serve
Divide the potatoes among four plates and add the green beans. Place the pan-seared hake alongside and spoon the warm leek and mustard sauce over it. Serve immediately, while the beans are firm and the fish is juicy.
