A recipe from the Basque Country
Hake with beets & begonia flowers “Merlu Jeanne”
by Fabrice IDIART Chef at the Ilura
- 1 line caught hake, weighing 2 to 3 kg
- Begonia Viennoise:
- 100g butter
- 50g bread crumbs 10g begonia flowers
- 6 beets
- Sea salt
Hake & begonia sauce:
- 3 shallots
- 100g white wine vinegar
- 50cl fish stock
- 20g of begonia flowers
- 250g salted butter
- 3 beets
- 10g sugar
- 20g vinegar
- 30g water
- Withered beets
- Ice cubes
- 10g butter
- 5cl of vinegar
- 10g flour
- 10gchopped almonds
- 5g dried begonia powder
• Divide each fillet of hake into slices, each weighing approximately 90g.
• Make a stock with the bones.
Work the butter into the rest of the ingredients and spread between two sheets of parchment paper. When ready, cut squares to the form of each piece of hake.
Mince the shallots, cover with white wine and reduce to dry. Add the fish stock, reduce by half and add the cold butter. Mix with the begonia flowers, sieve and keep to one side.
Wash and scrub the beets and wrap them in aluminum foil. Bake for 2 to 3 hours on a bed of sea salt at 160°C.
Finely cut the beets. Place them in salt for 10 minutes and rinse. Boil the vinegar with the water and sugar and pour onto the beets. Leave to cool.
finely cut the beets before plunging them into ice water to firm them.
Mix all the dry ingredients, add the vinegar, the whites and then the melted butter. Mix well, spread and bake for 1 hour at 130°C.
Gently cook the hake to preserve its translucent aspect. Decorate harmoniously with the rest of the elements. Serve the sauce separately.
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