Hake with fresh noodles drizzled with a veal gravy

Ingredients

• 4 150 g (5 oz.) hake fillets, cut into slices
• 210 g (7 oz.) fresh noodles
• 450 g (1 bunch) green asparagus
• 15 g (1 ¼ Tbsp) flour
• 30 g (2 Tbsp) butter
• 1 shallot, chopped
• 125 ml (½ cup) red wine
• 250 ml (1 cup) veal stock
• Salt and pepper to taste
• A few tarragon leaves for garnish
• For the marinade:
• 10 g (1 Tbsp) green pepper
• 10 g (1 Tbsp) black pepper, crushed
• 45 ml (3 Tbsp) olive oil
• Juice from one lemon
• 2 sprigs of tarragon

Preparation

For the marinade

• Prepare the marinade the day before. Mix together the green pepper, black pepper, olive oil, lemon juice and tarragon. Marinate the fish the day before.
• In a pot of salted boiling water, cook the noodles al dente. In a second pot of salted boiling water, cook the asparagus, removing them from the water while still crisp. Drain and season.
• Flour the hake. In a frying pan, cook the fish in 15 grams (1 Tbsp) of butter and a little marinade for 3 to 4 minutes on each side. Once cooked, keep warm.
• Wipe any excess grease out of the pan.
• Using the same pan, add the chopped shallot as well as a little of both peppers and tarragon from the marinade. Deglaze with red wine and reduce by half.
• Add the veal stock and let reduce again. Check the seasoning.

• In a frying pan, heat the asparagus and noodles (separately) in the remaining butter. Season.
• To plate, place the hake on top of the noodles. Carefully arrange the asparagus around the perimeter. Add a spoonful or two of veal gravy and garnish with tarragon leaves.