Rolf Fliegauf’s Patagonian Hake

Rolf Fliegauf’s Patagonian Hake

www.four-magazine.com

The Swiss chef behind 2-Michelin-starred Ecco Ascona and Ecco St Moritz gives the recipe to his gently cooked and then scorched Patagonian hake dish served with clams, fennel and jalapeño.

Keywords

  • hotels & travel
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Ingredients

  • Patagonian hake
  • nut butter
  • fresh clams
  • basic vinaigrette
  • shallots brunoise
  • fennel brunoise
  • white wine
  • Noilly Prat
  • saffron
  • chicken stock
  • salt
  • pepper
  • 1 sprig thyme
  • lemon juice
  • orange zest
  • corn starch
  • fresh butter
  • fresh fennel
  • sunflower oil
  • water
  • saffron powder
  • 20g flour

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