Dish First course

Crispy hake with vegetable tagliatelle

Par Chef Philippe Joannes - Fairmont Monaco

This recipe was featured at the "From Sea to Plate" fair during Monaco Ocean Week 2018.

Crispy hake with vegetable tagliatelle
30 min
Préparation
40 min
Cuisson
70 min
Total
Average
Niveau
4
Personnes

Ingredients

  • 600 g of hake fillets
  • 2 shallots
  • 1 clove of garlic
  • Tomato puree
  • Dried red chili peppers
  • 2 turnips, 2 carrots, 2 beets
  • Butter
  • Olive oil, chili oil, sesame oil
  • Rice vinegar
  • Soy sauce
  • Brown sugar
  • Salt, pepper

Preparation

1
Soak the red chili peppers in boiling water for 20 minutes. Blend until smooth. Chop the shallots and garlic. Wash, peel, and cut the turnips, carrots, and beets into thin strips.
2
Next, prepare the Sichuan marinade: In a wok or skillet, pour in 4 tablespoons of chili oil and 2 tablespoons of sesame oil. Sauté the garlic and shallots. Add the chili paste. Stir well. Add 2 tablespoons of tomato paste. Add a little rice vinegar and soy sauce, along with 100 mL of water and 2 tablespoons of brown sugar. Simmer for 5–7 minutes, then set aside. Let cool.
3
Place the hake fillets in the Szechwan marinade. Let them marinate for about 45 minutes to 1 hour.
4
Drain off any excess marinade. Season the hake fillets with salt (on the flesh side). Sear them on one side in a skillet with olive oil and butter until they are lightly browned and the skin is crispy.
5
In a skillet, sauté the tagliatelle for 30 seconds to 1 minute in olive oil to keep them al dente. Enjoy your meal!