Nathan Outlaw’s hake and mussels in a bag recipe

“Cooking in paper is nothing new, but I think it’s a super-simple way of serving fillets of fish,” says chef Nathan Outlaw.

“It’s a very gentle way of cooking more delicate species. This recipes marries fish and shellfish with beer, which – I suppose – sounds a bit strange, but trust me, it works so well.

“I use a wheat beer because it is not too bitter but has a touch of acidity and freshness that works beautifully with the fish. I like to serve this with a bowl of chips.”

Nathan Outlaw’s hake and mussels in a bag

Ingredients:
(Serves 4)

4 x 150g skin-on hake portions
2tsp coriander seeds, ground
20 live mussels, cleaned and beards removed
4 sprigs of thyme
Zest of 2 oranges
8tbsp wheat beer
Sea salt and freshly ground black pepper

For the leeks and bacon:
100g unsalted butter
Olive oil
8 slices smoked streaky bacon,
finely sliced
2 leeks, washed and shredded
2 garlic cloves, finely chopped
150ml wheat beer

Method:

1. To cook the leeks, heat a large pan over a medium heat and add the butter and a drizzle of oil. When the butter is bubbling, add the bacon and cook for five minutes, stirring occasionally. When the bacon has started to brown, add the leeks and cook for another five minutes. Season with salt and pepper. Now add the garlic and cook for one minute, then pour in the beer. Cook for about five minutes until the beer has reduced, then remove from the heat and leave to cool.

2. Preheat the oven to 200°C Fan (425°F), Gas Mark 7.

3. On a clean work surface, lay out four large sheets of baking parchment (roughly 30 x 30-centimetres). Divide the leek and bacon mix into four equal portions and arrange over one half of each sheet of parchment. Season the hake portions with salt, pepper and ground coriander seeds and place on top of the leeks together with five mussels in each parcel, a sprig of thyme and an equal share of the orange zest. Fold over the paper and crimp the edges so they are firmly sealed, leaving you with four parcels. Leave a small opening to allow you to pour two tablespoons of beer into each parcel. Seal the hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of foil on the outside. The aim is that the moisture inside doesn’t escape – this is really important!

4. Place the hake parcels onto a baking tray or two and bake in the oven for 15 minutes. When the cooking time is up, remove the parcels and serve immediately. Allow whoever is eating to open their own parcel – that’s the magic and the drama!

Nathan Outlaw On Fish: A Seafood Handbook is published in hardback by Kyle Books, priced £30. Photography by Kate Whitaker. Available April 16.