Basque-Style Wild Hake
Step 1: Beans
Make a bouquet garni with the rosemary and the sage, and tie it in a muslin pouch. Place the beans in a saucepan and cover well with cold water. Quickly bring to a boil. Do not add salt at this stage.
Skim once the water boils, add the bouquet garni and gently simmer on the edge of the range.
When the beans are three-quarters of the way cooked, add a pinch of sea salt.
Once cooked, pour the beans and the cooking juice into a clean, stainless steel container, and let cool.
Sauté the Del Piquillo pimientos in a sauté pan with a ribbon of olive oil. Peel, seed, and julienne the pimientos.
Heat the grapeseed oil to 320°F (160°C) in a small deep-fryer. Remove the large stems from the parsley, and wash the leaves. Drain well and fry in the oil without browning.
Remove the leaves once they begin to turn translucent. Drain on paper toweling, season with fleur de sel, and keep warm.
Peel the garlic and cut into thin slices. Fry in the grapeseed oil at 250°F (120°C) until the garlic turns a light golden brown.
Step 2: Hake
Score the skin in a criss-cross by cutting with a very sharp knife, being careful not to cut into the meat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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