Garlic-Studded Hake with Fresh Herbs, Tomatoes and Chanterelles

Credit: Didier Loire
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Ingredients (4 people)


  • 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

Marinated Tomatoes

  • 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

Herb Butter

  • 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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