Hake in Squid and Clam Sauce

Credit: Didier Loire


Step 1: Hake

Scale, trim and clean the hake. Remove the black part in the stomach against the bone. Wash and pat dry. Cut away 4 nice steaks, 7 ounces (200 g) each (2 per fish) from the meatiest part.

Pat the steaks dry, season with salt, and dredge lightly with flour.

Heat 3 1/2 tablespoons (5 cl) of olive oil in a frying pan. When it starts to smoke, fry the slices belly-side up. Sear well, then add 1 ounce (25 g) of butter and the peeled, crushed garlic cloves.

Baste the steaks continuously and flip when they have a nice golden color. Continue cooking over low heat, basting the fish well. Remove the steaks and place on a rack to keep the skin crispy. Keep warm.

Step 2: Shellfish

Soak the clams for 2 hours in cold water. Wash well to remove all the sand, and drain in a colander.

Clean the squid and drain.

Stalk, wash and pat the parsley dry. Place three-quarters of the parsley in a mortar with the fleur de sel, pound and, emulsify with 1/3 cup (8 cl) of olive oil as if it were a pesto. Shred the remaining parsley leaves and set aside.

Step 3: Shellfish Sauce

Heat 3 1/2 tablespoons (5 cl) of olive oil in a frying pan over a high heat. Sear the clams briefly and drain immediately in a colander.

Reheat 3 1/2 tablespoons (5 cl) of olive oil in the same pan. Add the clams, moisten with white wine and cover. Once the white wine has evaporated, add the light chicken stock. Once the clams have opened, remove with a slotted spoon, and set aside.

Reduce the juice slightly, add 1 1/2 tablespoons (2 cl) of olive oil and the butter, keeping the pan over a high heat so that the juice thickens with the fat.

Drain and julienne the wedges of tomato.

Once the shellfish sauce has emulsified, slide the sauté pan onto a baking tray, add the clams and the squid, the flat-leafed parsley “pistou,” the remaining chopped parsley and the confit tomato julienne.

Add a dash of lemon and season to taste.

Step 4: Plating

Arrange the hake steaks in the center of the plates and decorate attractively with the shellfish.

Moisten with the sauce from the sauté pan, season generously with freshly ground pepper, and sprinkle with some fleur de sel. Serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits