Hake à la Marinara
For this recipe, the following elaborations are needed:
- Elaborate a fumet
- Make a tomato sauce
- Cook the eggs.
- Defrost and remove any beards from the mussels.
- Cut the garlic, onion and leek into brunoise and soften.
- There are two different preparations:
- 1st Preparation: cooking technique: cooking by concentration inside a sauce (velouté).
- Put the vegetables in a container with intense olive oil, add the flour (40 g/l) and let it cook, add a little paprika, white wine, fumet, tomato sauce and let it boil, add salt.
- Place the previously seasoned fish in the boiling velouté and leave to cook until done.
- Add the mussels.
- Off the heat, sprinkle with parsley and place the eggs, in quarters or halves, on top.
2nd Preparation: cooking technique: ragout.
Season and flour the fish.
Put the vegetables in a bowl with intense olive oil, add flour (a small amount as we have already floured the fish) and the fish, let it cook slightly. Sprinkle a little paprika, turn the fish over and let it cook slightly on the other side.
Add the white wine and the fumet until it slightly covers the fish, add colour with the tomato sauce, season and leave to cook until done.
Place the cooked mussels on top, sprinkle with parsley and place the eggs in quarters or halves on top.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
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- Fish cuts
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