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
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