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.
Step 3: Marinated Tomatoes
Peel the tomatoes, slice in two and remove the seeds. Do not discard the hearts. Coat in olive oil and sprinkle with pepper, sugar, crushed garlic, salt and coarsely chopped basil.
Bake for 1 1/2 to 2 hours in a 195°F (90°C) convection oven.
Step 4: Herb Butter
Put the bread into a food processor and blend finely. Add the butter, herbs, shallots, salt and pepper, then mix.
Spread out a 1/10 inch (3 mm) thick layer of herb butter on a parchment paper lined tray. Chill until hard, and slice into 4 rectangles the same size as the hake steaks.
Step 5: Cooking
Place a sheet of herb butter on each slice of hake. Season, then roast in a sauté pan in some olive oil.
Add the tomatoes and the chanterelle mushrooms, and continue cooking over a low heat.
When cooked through, broil the hake until a thin, golden brown crust forms on top.
Step 6: Plating
Plate the hake steaks surrounded by the chanterelles and tomatoes. Coat with the tomato juice, and sprinkle with fleur de sel. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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