Rolf Fliegauf’s Patagonian Hake
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- Patagonian hake
- nut butter
- 100ml jalapeño juice (juiced jalapeños without seeds)
- 40g egg white
- 3 tablespoons bonito vinegar
- 1 Msp. Xantan
- 400g sunflower seed oil
- juice of a lime
- zest of 2 limes
- green Tabasco
- salt
- cayenne
- 300g jalapeño juice
- 100g bonito vinegar
- 50g white soy sauce
- 30g mirin
- 15g Mitzkan rice vinegar
- 1dl Noilly Prat
- Xanthan gum
- 80g sunflower seed oil
- dill oil
- fresh clams
- basic vinaigrette
- 70g shallots brunoise
- 220g fennel brunoise
- 100ml white wine
- 50g Noilly Prat
- 0,2g saffron
- 400ml chicken stock
- pepper
- 1 sprig thyme
- lemon juice
- orange zest
- corn starch
- fresh butter
- fresh fennel
- 100ml sunflower oil
- 140ml water
- saffron powder
- 20g flour
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