Discover the delicacy of line-caught **hake in a bread crust**, enhanced by **white asparagus** and accompanied by a refined **orange sabayon**, a savory creation by Chef Nicolas Masse that combines freshness, texture, and flavors.
Serves 4
The ingredients :
Trim
- 1 hake fillet weighing approximately 960 grams
- 8 large white asparagus spears
- 60 grams coarse salt
- Slices of wholemeal bread
- Butter
- Olive oil
- Salt
- Pepper
The sabayon
- 2 egg yolkseggs
- 1 orange
- 40 ml orange juice
- 12 grams of butter clarified
The technique :
Hake
- Cut beautiful pieces of hake weighing 95 grams from the center of the fillet.
- Cut 95 gram chunks of hake from the heart of the fillet.
- Remove the hake fillets from the fridge and cook them in a pan with olive oil until the bread side is lightly browned. Finish cooking in the oven at 180°C for 3 minutes.
- Remove the hake steaks from the fridge and fry in olive oil. until the bread is lightly coloured. Finish baking in the oven at 180°C for 3 minutes. minutes.
Asparagus
- Trim the base to even out the size of the asparagus.
- Trim the base to even out the size of the asparagus
- Cook the asparagus in boiling salted water. Cool them in ice water.
- Drain and gently color the asparagus on the grill with a drizzle of olive oil.
The sabayon
- When the mixture begins to foam and thicken, add the butter, then add an orange zest.
- When the mixture begins to foam and hold its shape, add the butter, then orange zest
Finishing and dressing :
- On a flat plate, place 2 asparagus stalks next to each other.
- Place the line-caught hake fillets on top of the asparagus.
- Serve the sabayon separately in a sauceboat.
