Discover the delicacy of line hake in a bread crustsublimated by white asparagus and accompanied by a orange sabayon a tasty creation by Chef Nicolas Masse that combines freshness, texture and flavour.
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
- Soak the hake fillets in salt for 10 minutes, then rinse under a trickle of water. Leave to rest on a cloth 30 minutes
- Cut 95 gram chunks of hake from the heart of the fillet.
- Place a slice of wholemeal bread on each of the hake steaks, brushing it over the bread. of clarified butter and set aside in a cool place
- 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
- Peel gently from head to base
- Trim the base to even out the size of the asparagus
- Cook the asparagus in boiling salted water. Cool in iced water.
- Drain and gently brown the asparagus on a griddle with a drizzle of olive oil.
The sabayon
- Heat the mixture in a bain-marie or over low heat in a frying pan. the egg yolks and orange juice, whisking constantly until the mixture is smooth. of the 8.
- When the mixture begins to foam and hold its shape, add the butter, then orange zest
Finishing and dressing :
- Place 2 asparagus spears next to each other on a flat plate.
- Place the hake fillets on top of the asparagus.
- Serve the sabayon separately in a sauceboat
