Atlantic hake, cured ham, sardelaise potato, artichoke puree, blood orange and clove

Arnaud Stevens

Arnaud Stevens

16th March 2012

Atlantic hake, cured ham, sardelaise potato, artichoke puree, blood orange and clove

The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Atlantic hake, cured ham, sardelaise potato, artichoke puree, blood orange and clove recipe as tried and tested by our professional chefs.

Ingredients

  • Fish
  • 1kg Hake fillet
  • 9 spice salt
  • 2 lemons
  • Sliced Parma ham
  • Tarragon sauce
  • 500g White fish trimmings
  • 4 Shallots
  • 1 head Garlic
  • Thyme, bay, lemon zest
  • 200ml White wine
  • 50ml Pernod
  • 50ml Noilly prat
  • 500ml Double cream
  • Qs Verjus
  • Tarragon Puree
  • Orange And Clove Espuma
  • 800g Blood orange juice
  • 30g Kikkoman soy sauce
  • 1g Natural red colourant
  • 1g soya leicithin powder
  • Qs Ground cloves
  • Clam popcorn
  • 1kg Palourde clams
  • 150g Plain flour
  • 100g Cornflour
  • Rapeseed oil.
  • Jerusalem Artichoke puree
  • 1kg Jerusalem artichokes
  • 5 Shallots sliced finely
  • 200ml white wine
  • 300ml veg stock
  • 200ml whole milk
  • 200ml double cream
  • Sardelaise potato
  • Spuntas, sliced
  • Jerusalem artichokes, sliced
  • Alsace, fine sliced
  • Duck fat
  • Dark chx stock
  • Garnish
  • Burnt cippollini onions
  • Blood orange segments
  • Blood orange powder
  • Morecombe bay shrimps
  • Orange And Clove Espuma
  • 800g Blood orange juice
  • 30g Kikkoman soy sauce
  • 1g Natural red colourant
  • 1g soya leicithin powder
  • Qs Ground cloves

Method

Fish
Liberally season fillets with 9 spice salt and lemon zest. Marinade for 2 hrs max.
Trim fillet and slice lengthways.
Roll in parma ham, wrap tightly in clingfilm and chill.
Tarragon sauce
Carmelize fish trim. Remove.
Carmelize shallot, garlic, add thyme, lemon zest and bay.
Add carmelized fish trim back in.
Deglaze with pernod and noilly prat.
Add wine. Reduce.
Add cream. Reduce to consistency.
Season.
Cover and infuse.
Add verjus to taste.
Add required quantity of tarragon puree a la minute.
Orange And Clove Espuma
Heat gently and whisk all ingredients together.
Pass. Season. Cool.
Clam popcorn
Cook clams marinere. Pick.
Mix flours and season.
Dredge clams, shake off excess, deep fry at 160c. Season carefully.
Jerusalem Artichoke puree
Wash and peel chokes.
Sweat shallots in pomace oil.
Add chokes and sweat.
Add wine. Reduce
Add stock. Reduce
Add dairy. Simmer 90 mins
Strain. Season. Blend. Pass.
Sardelaise potato
Infuse stock with alsace trimmings. Layer up veg with duck fat, stock and thyme in ½ gastronorm tray.
Three layers veg, two layers bacon.
Generous seasoning.
Bake at 160c for 1hr 45 mins until tender.
Press and chill overnight.