Breaded hake, asparagus and wild garlic sauce

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per serving

four portions hake fillet, trimmed to 130g each:
keep the bones for making stock for the sauce

12 spears asparagus

wild garlic oil

90g of wild garlic
450ml of rapeseed

oil wild garlic sauce

3 egg yolks
1 tsp English mustard
2 tsp white wine vinegar

parsley breadcrumb crust

180g dried cheese bread
60g parsley
1 lemon zest
1 clove garlic

plain flour
two egg yolks[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 4

For the fish stock, roast the fish bones in the oven until golden brown. Transfer the browned bones to a small pan, cover with cold water, bring the pan to the boil and simmer for 20 minutes. Pass the liquid to remove the bones, then return to the heat, reduce by half and set aside.

Blitz all the parsley breadcrumb crust ingredients together. Rinse the wild garlic then blanch for 35 seconds in a pan of heavily salted, boiling water. Drain and plunge the garlic into iced water, then pat dry with kitchen towels. Roughly chop then add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then gradually increase the speed for 30 seconds to a minute until the oil is a bright, vibrant green. Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed.

For the wild garlic mayonnaise, whisk the egg yolks, mustard and vinegar in a bowl. Continue whisking while slowly pouring in a thin, steady stream of the wild garlic oil. Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture – you should be left with a nice, thick green mayonnaise. Season with salt and pepper and reserve in the fridge.

Blanch the asparagus in salty water, then refresh in ice-cold water. Coat the fish in a mixture of egg, flour, and the parsley breadcrumbs. Heat the oven to 180˚C, and set a deep frier with rapeseed oil. Heat a chargrill pan with a little oil.

Deep fry the fish for a minute, then transfer to the oven for two minutes. Heat the blanched asparagus in the grill pan. Add 200ml of the mayonnaise to 150ml of the fish stock in a small pan. Bring the sauce to the boil while stirring continuously to prevent the eggs from scrambling.

Pour the hot sauce into the bowl, place the chargrilled asparagus and breaded hake on top, and finish with garlic mayonnaise and a drizzle of wild garlic oil.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]