Hake Bulgur and Asparagus with Chouchen Shellfish Sauce
Hake, Bulgur, and Asparagus with Chouchen Shellfish Sauce is a sophisticated and flavorful dish that combines tender fish, hearty grains, and fresh vegetables with a unique and aromatic sauce. The dish features hake, a mild and flaky white fish, which is gently cooked to perfection. It is served alongside bulgur, a nutritious whole grain with a slightly nutty flavor, and tender asparagus spears, adding a fresh and vibrant element to the plate.The highlight of this dish is the Chouchen shellfish sauce, made with Chouchen, a traditional Breton mead, which adds a subtle sweetness and complexity. The sauce is prepared by simmering shellfish, such as mussels or clams, with aromatics, Chouchen, and cream to create a rich and flavorful accompaniment.Together, the hake, bulgur, and asparagus are elegantly arranged on a plate, with the Chouchen shellfish sauce drizzled generously over the top. This dish offers a delightful balance of textures and flavors, making it a perfect choice for a refined dinner or a special occasion.
Ingredients
- 4 hake fillets
- 3.5 oz cockles
- 4 white asparagus
- 4 green asparagus tips
- 1 shallot
- 7 fl oz heavy cream
- 1.4 oz butter
- 8.8 oz bulgur
- 3.4 fl oz white wine
- 3.4 fl oz chouchen honey wine
- Salt
- Pepper
Instructions
- Sauté half a finely chopped shallot in a knob of butter. Add the bulgur and let it become translucent over medium heat. Season with a pinch of coarse salt. Deglaze with water to cover and let it reduce, stirring until the liquid evaporates, about 10 minutes.
- Peel the white asparagus and cut off the tough ends. Wash the green asparagus tips. Melt 0.7 oz of butter in a pan and add the asparagus. Season with salt and pepper, cover, and cook for 5 to 6 minutes over low heat. Cut the white asparagus into cubes and mix them with the bulgur. Set aside the green asparagus tips.
- Sauté the other half of the finely chopped shallot in a pan with a knob of butter. Add the cockles and white wine. Cover and let them open, about 1 minute. Collect the cooking juice, pour it into a saucepan, and add the cream. Let it reduce over low heat. Add the chouchen and let it reduce again. Keep warm.
- Steam the hake fillets for 10 minutes.
- Blend the chouchen sauce with an immersion blender, incorporating 0.35 oz of butter.
- Plate the bulgur on a warm plate. Add the hake fillet, the cockle meat (placed on a razor clam shell), the sauce, and the green asparagus tips. Decorate with small seasonal leaves.
- Consuming alcohol in excess is dangerous for your health; consume in moderation.
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Notes
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