Ingredients

Steps

• Fry the shallots and garlic in vegetable oil for 3 minutes.
• Add white wine and reduce the liquid by three-quarters.
• Boil chicken stock and thyme, then whisk in cold butter cubes.
• Blend the mixture in a food processor until smooth.
• Poach the hake fillets in the butter mixture for 15 minutes.
• Stir in edamame beans, cooked mussels, and lemon juice.
• Serve the fish over mash and spoon the sauce on top.