Hake in Squid and Clam Sauce
- 2 hakes, 1 lb 5 ounces each (600 g)
- 1 lb small squid, cleaned (500 g)
- 20 vongole (carpetshell clams)
- 3 1/2 ounces flat parsley (100 g)
- 4 cloves garlic
- 6 wedges oven-dried tomato
- 1 cup white wine (20 cl)
- 1 1/4 cups light chicken stock (30 cl)
- 1 3/4 ounces butter (50 g)
- fleur de sel
- white flour
- 1/3 cup extra-virgin olive oil (8 cl)
- 3/4 cup cooking olive oil (17 cl)
- 1 lemon
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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