Basque-style hake (modified texture)
Ingredients (serves 2)
  • • 200 g deboned hake with skin
  • • 3 minced garlic cloves
  • • 20 ml extra virgin olive oil
  • • 12 g wheat flour
  • • 250 ml fish broth
  • • 8 g minced fresh parsley
  • • 200 g cooked canned peas
  • • 50 g cleaned clams
  • • 30 g canned asparagus
  • 1. Place a saucepan with olive oil over very low heat and lightly sauté garlic until golden. Add flour and sauté for a few seconds without letting the flour darken. Add fish broth and cook over medium heat for a few minutes. Separate 3 tablespoons of sauce and place in a blending container.
  • 2. In a separate saucepan, cook peas in 25 g of water. Once peas are done, add them to the blending container and purée. Pass through a sieve and set aside.
  • 3. Place the hake skin side up in the pan with the fish broth sauce and cook over low heat for 5 minutes.
  • 4. Just before removing the saucepan from the heat, add the asparagus and shelled clams. Add minced parsley. The broth should reduce entirely, leaving no excess liquid.
  • 5. Drain the contents of the pan well and purée with an immersion blender. Pass through sieve.
  • 6. Serve the hake purée first and then use a pastry sleeve to add dollops of pea purée on top.


To make for a more visually appealing plate, incorporate the clam shells by placing the dollops of pea purée inside them. Note that the shells are not edible.