Basque-style hake

This dish of Basque-style hake or “Merluza a la Vasca” or hake in garlic sauce, is supremely delicious.  It comes from the Basque part of Spain and exploits the abundance there of fresh Atlantic fish.  It makes an impressive dinner party starter or supper dish.

Preparation Time: 15 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

6 steaks           Hake        

                      Flour        

                      Olive oil    

250 gms          Shrimps  - cooked and peeled 

250 gms          Peas  - cooked        

                      Asparagus  - tips, cooked        

2                    Hard-boiled eggs  - sliced thinly

For the fumet

250 ml             Wine  - dry white     

250 ml             Water       

                      Fish trimmings         

2 cloves           Garlic       

                      Bouquet garni         

1 stick             Celery       

                      Pepper      

                      Salt          

Method

To make the fumet…

Simmer the fish trimmings with the other fumet ingredients.  Reduce by half, strain and reserve.

To cook the fish..

Dredge the fish steaks in flour and fry them in olive oil until golden.  Transfer to a fire-proof dish, arranging the pieces of fish side by side on the bottom.  Add the fumet, shrimps, cooked peas and the garlic - shaking the dish but not stirring.   Cook at a low heat on a store for ten minutes.  Decorate with the asparagus tips, parsley and hard-boiled egg and serve.

Variations

Hake fillets are best, but if they are not available hake fillets will suffice.

The dish can be prepared with other firm-fleshed white fish such as halibut or haddock.

If peas and/or asparagus are not available, try using green beans and/or salsify.

Wine recommendations

Conventional

     Chablis

Interesting

     Côtes de Gascogne blanc

     Jurançon sec

     Muscadet Sèvre et Maine Sur lie

     Quincy