Garlic-Studded Hake with Fresh Herbs, Tomatoes and Chanterelles
- 2 hake, 2 lbs each (900 g)
- 4 cloves garlic
- 3 1/2 tablespoons olive oil (5 cl)
- fleur de sel
- 1 cup tomato juice (20 cl)
- 7 1/2 ounces nailhead chanterelles (210 g)
- 1 1/2 tablespoons olive oil (2 cl)
- 1/3 ounce butter (10 g)
- 1 teaspoon chicken fat
- 5 tomatoes on the vine, about 1 inch in width each
- 1 1/2 tablespoons seasoning olive oil (2 cl)
- 10 basil leaves
- fleur de sel
- 1 pinch sugar
- 1 garlic clove
- 7 ounces softened butter (200 g)
- 3 1/2 ounces fresh bread, crust removed (100 g)
- 1/2 ounce parsley leaves (15 g)
- 1/5 ounce tarragon leaves (5 g)
- 1/5 ounce chervil leaves (5 g)
- 1/20 ounce basil leaves (2 g)
- 2 shallots minced
Step 1: Hake
Scale, trim and clean the fish. Remove the head and tail. Rinse under running water and remove the skin.
Cut 4 steaks, 7 1/2 oz (210 g) each, from the meatiest part of the fish.
Stew the garlic cloves in 175°F (80°C) olive oil. Quarter them and stud the steaks with these small slices of garlic.
Step 2: Chanterelles
Clean the stems of the chanterelles, cutting off the base. Wash the mushrooms in a basin of clear water, then drain on a perforated sheet pan.
Sear in a hot sauté pan with 1 teaspoon of chicken fat so that they give off all their water. Drain, then brown in a dab of frothy butter and season with freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse