Entree: France – Basque Country – Merlu Koskera (Basque-style hake poached in a white wine and parsley sauce with asparagus and clams)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 hake fillets, approx. 6 oz (170 g) each
- 1 lb (454 g) fresh clams, scrubbed
- 1 lb (454 g) asparagus, trimmed and cut into 2 in (5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 large egg yolk
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat olive oil and 1 tbsp (15 ml) butter in a large sauté pan over medium heat. Add the shallot and cook until translucent, about 3 minutes; add the garlic and cook 30 seconds more.
2. Pour in the white wine and simmer until reduced by about half, 3–4 minutes. Add the fish stock and bring to a gentle simmer.
3. Add the asparagus and clams, cover the pan, and cook until clams begin to open, about 4–5 minutes.
4. Nestle the hake fillets into the pan, spooning hot broth over them. Cover and poach gently until the fillets are just opaque and flake easily, 6–8 minutes depending on thickness.
5. Remove the hake and clams with a slotted spoon to a warm serving dish and keep warm. Keep the asparagus in the pan.
6. Whisk the egg yolk with the lemon juice in a small bowl. Temper the yolk by slowly whisking in 2–3 tbsp (30 to 45 ml) of the hot cooking liquid, then whisk the tempered yolk back into the pan off the heat. Stir in the remaining 1 tbsp (15 ml) butter and the parsley until the sauce is glossy and slightly thickened. Season with salt and pepper.
7. Return the hake, clams, and any juices to the pan briefly to warm through (do not boil). Serve immediately with lemon wedges spooning the sauce over each portion.

1. Heat olive oil and 1 tbsp butter in a large sauté pan over medium heat. Add the shallot and cook until translucent, about 3 minutes; add the garlic and cook 30 seconds more.
2. Pour in the white wine and simmer until reduced by about half, 3–4 minutes. Add the fish stock and bring to a gentle simmer.
3. Add the asparagus and clams, cover the pan, and cook until clams begin to open, about 4–5 minutes.
4. Nestle the hake fillets into the pan, spooning hot broth over them. Cover and poach gently until the fillets are just opaque and flake easily, 6–8 minutes depending on thickness.
5. Remove the hake and clams with a slotted spoon to a warm serving dish and keep warm. Keep the asparagus in the pan.
6. Whisk the egg yolk with the lemon juice in a small bowl. Temper the yolk by slowly whisking in 2–3 tbsp of the hot cooking liquid, then whisk the tempered yolk back into the pan off the heat. Stir in the remaining 1 tbsp butter and the parsley until the sauce is glossy and slightly thickened. Season with salt and pepper.
7. Return the hake, clams, and any juices to the pan briefly to warm through (do not boil). Serve immediately with lemon wedges spooning the sauce over each portion.