Hake, smoked mackerel and mussel velouté recipe
 A trio of fish goes into this simple yet impressive dinner for two. 1 tsp coriander seeds2 tsp sesame seeds20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beatenolive oil, for greasing200g/7oz mussels, scrubbed and debearded1 garlic clove, crushed1 tbsp dry white wine4 tbsp double cream50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil50g/1¾oz unsalted butter100g/3½oz baby spinachpink garlic flowers (optional)100g/3½oz wild garlic leavessalt and freshly ground black pepper 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten olive oil, for greasing 200g/7oz mussels, scrubbed and debearded 1 garlic clove, crushed 1 tbsp dry white wine 4 tbsp double cream 50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil 50g/1¾oz unsalted butter 100g/3½oz baby spinach pink garlic flowers (optional) 100g/3½oz wild garlic leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats.Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes.If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels.Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach.To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach. Heat the butter in a frying pan and gently wilt the spinach. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top.