Franck Dangereux’s Curried hake, Japanese mushrooms, garlic confit & beurre blanc
Franck says “Hake is in my opinion one of the most underrated fishes… when very fresh it is phenomenal. I love the gentle nutty flavours of the different mushrooms..”
for the garlic confit:
15 garlic cloves in their skin
200ml sunflower oil
200g mixed, cleaned and separated or trimmed Japanese mushrooms such as shiitake, king oysters, brown and white shimeji
juice of 1/2 a lemon
salt and pepper
4 x 120g very fresh, thick hake fillets, skin and bones removed
4T medium curry powder
for the garlic beurre blanc:
3 small shallots, peeled and finely chopped
4T white wine vinegar
8T good dry white wine
180g butter, cubed
1t freshly chopped garlic
Make the garlic confit
Place the garlic cloves in a small saucepan, top with oil, place on moderate heat, bring to a simmer and allow to bubble for 10 to 12 minutes. Remove from the heat and leave to cool in the saucepan.
Make the beurre blanc
Heat the shallots, vinegar and white wine in a small saucepan. Bring to the boil and reduce until all the liquid has evaporated. Add the cream and bring back to a simmer. Gradually whisk in the butter, one cube at a time, until the sauce is emulsified and looks beautiful. Blitz with a stick blender, check the seasoning and add the garlic at the last minute, blitz again.
Cook the mushrooms
Flash-fry the mushrooms in a pan with a little olive oil, salt and pepper. They don’t need to cook for very long: just soften them with a little heat for no longer than 3 to 4 minutes, the deglaze with the lemon juice and set aside.
Cook the fish
Season the hake on both side with a bit of salt. Place the curry powder on a plate. Dip the fish into the curry powder to coat on both sides. Cook in a hot nonstick pan with a little olive oil until nicely brown on both sides- a good way to check that you fish is done is to pierce it with a fork as you would to check whether a potato is cooked: if the fork sinks in, it is cooked; if it resists, it needs a little longer.
Share out the mushrooms and garlic between four serving plates, add the cooked hake and sauce generously with beurre blanc.
Michael’s wine recommendation – CLICK HERE