Hake steak

Preheat the oven to 160 degrees.
Wash the parsley, dry it and then chop it.
Peel the garlic cloves, remove the seeds, chop them well.
Peel the asparagus and then tie them together with string so that they form a small bundle. Cook them in 3 liters of salt water, for 6 to 8 minutes depending on size, so that they are "al dente". Cool them immediately in iced water to stop the cooking process.
Do the same for peas but shortening the cooking time to 3 or 4 minutes.
Boil the eggs until just hard boiled, once cool peel them and cut them in half.
Put a casserole dish on a high heat, pour in a little olive oil, the bay leaves and the flakes of Espelette pepper
Season the hake steaks with salt on both sides and colour them on both sides in the casserole dish, once coloured remove the steaks from the pan.
Add the garlic to the dish and sweat it without browning it, then add the chopped parsley and deglaze the pan with white wine.
Pour the remaining olive oil into the pan and stir this vigorously to stop the liquids separating.
Return the Hake to the pan along with the clams, asparagus and peas.
Season with salt and Espelette pepper and cover.
Place the dish into the oven and simmer for 10 to 15 minutes depending on the thickness of the steaks.
Remove the dish from the oven and add the egg halves before serving.