- 2 1/2 lbs wild hake (1.2 kg)
- 24 kokotxas (Basque hake cheeks)
- 1/2 cup olive oil (10 cl)
- 1 1/2 tablespoons extra-virgin olive oil (2 cl)
- 1 3/4 ounces butter (50 g)
- 2 cups chicken stock (50 cl)
- 1 lemon
- 3 1/2 ounces pork belly, cooked sous-vide (100 g)
- 1/2 bunch flat leaf parsley
- 2 quarts grapeseed oil (2 l)
- 2 lbs rockfish (1 kg)
- 10 1/2 ounces white onions (300 g)
- 7 cloves garlic
- 14 ounces fresh tomatoes (400 g)
- 1 ribbon orange zest
- 3 1/2 tablespoons squid ink (5 cl)
- 2 sprig dried fennel
- 1/5 ounce coriander seeds (5 g)
- espelette pepper
- 1 pinch saffron pistils
- fleur de sel
Instructions
Step 1: Squid Ink Sauce
Peel and thinly slice the white onions.
Peel 6 garlic cloves and slice lengthwise. Remove the sprout.
In a cast iron pot, heat the olive oil and sweat the onions and garlic cloves without browning. Quarter the fresh tomatoes, and add them along with the dried fennel and season with fleur de sel.
Add the saffron and the coriander seeds and simmer slowly for 5 minutes. Add the rockfish and sweat without browning for 4 minutes.
Moisten with 2 liters of cold water, add the orange zest ribbons, and bring to a boil.
Skim, take off the high heat and let cook for 25 minutes on the edge of the range. Skim as often as possible. Add a bit of espelette pepper before straining.
Strain through a chinois and bring the liquid back to a boil. Bind this juice with the squid ink, then filter through a fine-meshed sieve, and cool quickly on ice.
Step 2: Hake and Kokotxas
Scale and trim the fish. Remove the head. Cut away the fillets carefully and the remove the smallest bones with tweezers.
Slice 4 steaks from the thickest part of the fillets and score the skin slightly with the blade of a very sharp knife, making sure not to cut the meat.
Trim the kokotxas and remove the black interior skin.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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