Roasted Hake with Pine Nut and Raisin Chutney
- 2 hake, 2 pounds (900 g) each
- 4 cloves garlic
- 3 1/2 tablespoons olive oil (5 cl)
- 2 teaspoons sherry vinegar (1 cl)
- 1 1/2 tablespoons balsamic vinegar (2 cl)
- 1 3/4 ounces browned butter (50 g)
- 3/4 ounce small capers (20 g)
- fleur de sel
Step 1: Hake
Trim and clean the hake. Remove the head and tail, and rinse under running water.
Remove the central bone without detaching the fillets or removing the skin. Remove the small bones with a pair of tweezers and cut away 4 portions, 7 1/2 ounces (210 g) each, from the meatiest part. Tie the slices together with a string.
Stew the garlic cloves in some olive oil, then remove from the pan and allow to cool. When completely cold, quarter the garlic cloves, and stud the hake with the thin garlic slices.
Step 2: Chutney
Place the raisins in a stainless steel container and cover generously with warm water to rehydrate.
Stalk, wash, and dry the spinach, lettuce leaves and watercress.
Heat some olive oil in a large cocotte and wilt the greens slightly.
When cooked, drain on a perforated sheet pan, and refrigerate.
Heat some olive oil in a frying pan, and roast the pine nuts, lightly browning them. When the pine nuts have a golden brown color, add the drained raisins, and pour into a colander, stirring constantly.
Press all of the blanched and cooled greens in cheesecloth to extract as much water as possible, then pound in a mortar to obtain a smooth, even paste.
Add the pitted olives, raisins, pine nuts and capers, without crushing these ingredients. Season with fleur de sel and coarsely ground black pepper.
The chutney should be served in 4 individual ramekins.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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