cooked the Basque way
- 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.
- 8 hake steaks, approximately 150g each
- 150g of clams
- 500g of white asparagus
- 200g fresh peas
- 4 free range eggs
- 5 cloves of garlic
- 1 bunch of parsley
- 25cl dry white wine
- 10cl olive oil
- 5g of Espelette pepper flakes
- 2 bay leaves
- Espelette pepper