Hake

cooked the Basque way

Method

  • 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.


INGREDIENTS

  • 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
  • Salt
  • Espelette pepper

 

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