Basque-style hake (modified texture)
Ingredients (serves 2)
- • 200 g deboned hake with skin
- • 3 minced garlic cloves
- • 20 ml extra virgin olive oil
- • 12 g wheat flour
- • 250 ml fish broth
- • 8 g minced fresh parsley
- • 200 g cooked canned peas
- • 50 g cleaned clams
- • 30 g canned asparagus
Method
- 1. Place a saucepan with olive oil over very low heat and lightly sauté garlic until golden. Add flour and sauté for a few seconds without letting the flour darken. Add fish broth and cook over medium heat for a few minutes. Separate 3 tablespoons of sauce and place in a blending container.
- 2. In a separate saucepan, cook peas in 25 g of water. Once peas are done, add them to the blending container and purée. Pass through a sieve and set aside.
- 3. Place the hake skin side up in the pan with the fish broth sauce and cook over low heat for 5 minutes.
- 4. Just before removing the saucepan from the heat, add the asparagus and shelled clams. Add minced parsley. The broth should reduce entirely, leaving no excess liquid.
- 5. Drain the contents of the pan well and purée with an immersion blender. Pass through sieve.
- 6. Serve the hake purée first and then use a pastry sleeve to add dollops of pea purée on top.
