Breaded Fish 2.0

Ingredients

• 800 g Whole hake (Fresh, to be filleted yourself (back, flesh, bones))
• 4 c. à soupe Olive oil (For the stock and the sauce)
• 1 piece Onion (Coarsely chopped)
• 2 pieces Garlic cloves (Crushed)
• 1 leaf Bay leaf (Optional)
• 100 ml Dry white wine (Optional, adds acidity)
• 500 ml Water (For the stock, just up to the level of the bones)
• 2 pieces Egg white (To bind the stuffing)
• 100 ml Thick fresh cream (For the stuffing and the sauce)
• to taste Salt
• a pinch Espelette pepper (To spice up the stuffing and the sauce)
• 150 g Fine breadcrumbs (To bread the fillet)
• 50 g Unsalted butter (15 g for the sauce, 20 g for the risotto, the rest for finishing)
• 2 pieces Shallots (Finely minced)
• 200 g Arborio rice (For the risotto)
• 30 g Grated Parmesan (For the risotto and finishing)
• 2 c. à soupe Fresh chives (Chopped for garnish)
• 1 c. à café Lemon juice (To adjust the sauce acidity)

Instructions

1. Filleting the hake

   Using a sharp knife, remove the skin, separate the back of the fillet (the thickest part) and set aside the flesh and bones for the stuffing and the stock.

   Time: PT15M

2. Preparing the fish stock

   Heat 2 tbsp olive oil in a saucepan, add the crushed bones, coarsely chopped onion, crushed garlic and bay leaf. Sauté for 2 min, deglaze with white wine (if used), then add 500 ml water up to the level of the bones. Bring to a boil and simmer for 4 min.

   Time: PT10M

   Temperature: 100°C

3. Strain the stock

   Pass the mixture through a fine sieve or chinois, collect the liquid (stock) and set aside. Reserve the bones for the stuffing.

   Time: PT5M

4. Prepare the fish stuffing

   In a bowl, blend the reserved hake flesh with egg whites, cream, salt and Espelette pepper until smooth. Adjust seasoning.

   Time: PT10M

5. Stuff the fillet with the stuffing

   Fill a pastry bag fitted with a large tip with the stuffing. Season the back of the fillet with salt and Espelette pepper, then pipe the stuffing in a zigzag along the fillet.

   Time: PT5M

6. Bread the stuffed fillet

   Gently roll the stuffed fillet in fine breadcrumbs, ensuring the whole surface is covered without crushing the stuffing.

   Time: PT5M

7. Chill

   Place the breaded fillet on a plate, cover with cling film and refrigerate for 15 min so the coating adheres well.

   Time: PT15M

8. Shallot sauce

   Sauté the finely minced shallots in 2 tbsp olive oil without browning. Deglaze with white wine, reduce almost to dry, add the strained stock and reduce by half. Incorporate 15 g butter, then 50 ml cream. Season with salt and Espelette pepper. Keep warm.

   Time: PT15M

   Temperature: 80°C

9. Fish stock risotto

   In a saucepan, sweat the minced onion and garlic in 2 tbsp olive oil over low heat. Add the Arborio rice, toast for 2 min, deglaze with 100 ml white wine (optional). Add a ladle of hot stock, stir until absorbed. Continue adding stock gradually, maintaining a gentle simmer, until the rice is cooked (≈20 min). Stir in 20 g butter and grated Parmesan, adjust seasoning.

   Time: PT25M

   Temperature: 90°C

10. Cooking the breaded fish

    Preheat the oven to 180°C. In a skillet over medium heat, place the breaded fillet on parchment paper, cook 6‑8 min until golden, flip gently and cook another 2‑3 min. Transfer the skillet (or the paper) to the oven and finish cooking for 10 min.

    Time: PT15M

    Temperature: 180°C

11. Plating and finishing

    Place the creamy risotto in the center of the plate, set the breaded fillet on top, drizzle with shallot sauce, add a splash of lemon juice, sprinkle with chopped chives and a few Parmesan shavings.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g