Recipe for Hake Fillet with Black Garlic, Asparagus, and Pepper Sauce

Preparation of asparagus: Cut the asparagus to the same length (for me, 17 cm). Peel them with a vegetable peeler, then tie them together without tightening too much. Bring a large pot of salted water to a boil. Add the asparagus and let them cook for about 10 minutes. While they are cooking, prepare a bowl of cold water with ice cubes. When the base of the asparagus can be pierced easily, transfer them to the bowl to cool. Once cool, place them on a cloth or paper towels and set aside in the refrigerator.

Preparation of the piperade: Wash the vegetables and dry them. Heat some water in a saucepan, score the tomato with a cross on the bottom, then place it in boiling water for 1 minute. Rinse the tomato under cold water and peel it, cut it in half and squeeze it to remove the seeds, then cut it into pieces. Remove the stem from the peppers and sweet chili and cut them in half. Remove the white membranes and seeds, then cut them into pieces. Peel and thinly slice the garlic and shallot. Heat the oil in a medium saucepan. Add the peppers and chili and sauté until lightly browned. Add the garlic and shallot and continue cooking for two minutes. Add the tomato, salt, pepper, and mix well. Cover and let it cook gently for 15 to 20 minutes.

Preparation of the fillets: Scale, remove the bones, and rinse the fillets under cold water. Dry the fillets and make three slits with scissors, then slightly lift the skin with the tip of a knife. Peel and cut the black garlic into pieces. Insert pieces of garlic into the slits. Set aside in the refrigerator while waiting for cooking.

Preparation of the sauce: Melt the butter with the oil in a saucepan. Peel and finely chop the shallot, then add it to the saucepan. Sweat it without browning. As soon as it becomes translucent, deglaze with the white wine and let it reduce by half. Add the chicken stock mixed with the broth. Bring to a boil, then lower the heat. Add the cream and adjust the seasoning. Cover and let simmer for 10 minutes.

Cooking before plating: Heat the pepper sauce and the sauce over low heat. Melt 20 g of butter in a large pan. Add the asparagus to warm them without browning too much. In another pan, melt 40 g of butter. When it turns a hazelnut color, place the fillets skin-side down in the butter. Season with salt and pepper, cook for 3 minutes, then gently flip them. Let them cook for another two minutes. Season with salt and pepper again.

To finish the plating: Place four asparagus spears along the edge of the plate, overlapping them slightly. Use a ring mold and fill it three-quarters full with piperade. Lay the fillet across the asparagus, placing the thinner side of the fillet on top to avoid covering the asparagus too much. Add two or three spoonfuls of sauce around the dish and set the rest aside in a sauce boat. Place a leaf on the piperade and add a few petals on top of the fillet. Serve immediately.