Butterflied silver hake with vegetables

Difficulty level :
Preparation time : 45 min
Cooking : 12 to 15 min
Servings : 4 persons

By Chef Jean-Paul Grappe, issue de “Vins et Gastronomie Fourchette bleue 2021”. This recipe is an old favourite at domaines Albert Bichot, a fine bouquet partners!

Allergens

Egg-free
Gluten-free
Nut-free

Ingredients

4 whole silver hake, 350 g (12 oz) each
150 ml (⅔ cup) white wine
3 dried shallots, finely chopped
75 g (4 ½ Tbsp) tomato paste
250 ml (1 cup) fish stock
200 g (1 ¾ cup) carrots
200 g (1 ¾ cup) red beets
250 g (1 ½ cup) potatoes
White roux and butter in sufficient quantities
Flour and oil in sufficient quantities
Water, salt and pepper

Preparation

Heat wine with shallots. Reduce completely. Incorporate tomato paste and let cook to reduce acidity.
Add fish stock and let cook for 10 minutes.
Thicken the sauce with the roux, then whisk in the butter. Keep this sauce warm.
Carve the carrots, red beets and potatoes into olive-shaped pieces. Cook these vegetables in a separate pot of salted boiling water. Set aside.
Open the hake at the belly with a cut that stops 3 cm (1 inch) short of the tail, remove central bones, pat fish dry as much as possible, salt and pepper.
Roll the fish in flour and cook in a frying pan with butter and oil until they are golden brown, or about 5 to 7 minutes to avoid overcooking.
Heat the vegetables in butter. Heat the fish-flavoured tomato sauce and ladle into a heated deep dish.
Place one fish in each dish and stack the vegetables in the middle. Serve immediately, as this dish is best enjoyed very hot.