Rolf Fliegauf’s Patagonian Hake

For the Hake

Ingredients

• Patagonian hake
• nut butter

Method

1. Place the portioned hake on a plate, brush with nut butter, cover with foil and cook in the oven at 40 degrees for approximately 45 minutes.
2. Remove the fish from the oven, season with salt and scorch with the Bunsen burner on the upper side. To ensure it is cooked, the core temperature should be approximately 40 degrees.

For the Jalapeño Mayonnaise

Ingredients

• 100ml jalapeño juice (juiced jalapeños without seeds)
• 40g egg white
• 3 tablespoons bonito vinegar
• 1 Msp. Xantan
• 400g sunflower seed oil
• juice of a lime
• zest of 2 limes
• green Tabasco
• salt
• cayenne

Method

1. Blend the egg white, xantan, jalapeño juice and bonito vinegar in the Thermomix.
2. Emulsify in the oil slowly
3. Season to taste with the remaining ingredients and then pass through a fine microfibre sieve.

For the Jalapeño Vinaigrette

Ingredients

• 300g jalapeño juice
• 100g bonito vinegar
• 50g white soy sauce
• 30g mirin
• 15g Mitzkan rice vinegar
• 1dl Noilly Prat
• Xanthan gum
• 80g sunflower seed oil
• dill oil

Method

1. Reduce the Noilly Prat then add the jalapeño juice, vinegar, mirin and soy sauce.
2. Thicken with Xantan, pass through a fine microfibre sieve and stir in the sunflower oil.
3. Refine with dill oil before serving.

For the Clams

Ingredients

• fresh clams
• basic vinaigrette
• salt

Method

1. Wash the clams well in cold running water until they are clean. Then check the clams to make sure they are whole and get rid of the “opened” ones.
2. Place the clean clams in a large pot, cover them tightly with foil and place them on a low heat.
3. Gradually raise the temperature so that the clams release their own juice. When enough juice has escaped, place the clams on a high heat and boil them in their own juice for about 20 seconds until they are open.
4. Drain the clams and pass the juice through a fine microfibre sieve.
5. Remove the clam meat from the shell, cut off the remains and store in the clam juice.
6. Before serving, temper well and marinate with basic vinaigrette.

For the Saffron Fennel Compote

Ingredients

• 70g shallots brunoise
• 220g fennel brunoise
• 100ml white wine
• 50g Noilly Prat
• 0,2g saffron
• 400ml chicken stock
• salt
• pepper
• 1 sprig thyme
• lemon juice
• orange zest
• corn starch
• fresh butter

Method

1. Sweat the shallots in butter until colourless, then add the fennel cubes and sweat lightly.
2. Deglaze the pan white wine and Noilly Prat, reduce and add poultry stock.
3. Season with salt and pepper, add saffron and simmer until the fennel is soft.
4. Strain the fennel stock and bring the liquid to the boil
5. Bind a little with corn starch, add a sprig of thyme, a little orange zest and some lemon peel. Let infuse.
6. Strain the stock and mix with the fennel.
7. Stir in some butter A la minute.

For the Raw Marinated Fennel

Ingredients

• fresh fennel
• basic vinaigrette
• salt

Method

1. Wash fennel well, halve, remove stalk, cut finely with the slicing machine and soak in ice water.
2. Before serving, remove and dry on a cloth, season with basic vinaigrette and salt.

For the Saffron Cracker

Ingredients

• 100ml sunflower oil
• 140ml water
• saffron powder
• salt
• 20g flour

Method

1. Heat the water and dissolve the saffron powder in it, let it draw and season with salt and pepper.
2. Cool the mixture then add the flour and mix in the oil with the hand blender, let it swell briefly and then pass it through a sieve.
3. Place the pan on medium heat, grease generously and spread the mixture in the pan.
4. Let the crackers set over medium heat so that a grid is formed and the crackers become evenly crispy.
5. Drain on a kitchen towel.

For the Clam Stock with Dill Oil

Ingredients

• 1 fennel bulb
• 1 leek stick (white)
• 200g shallots
• 400g mushrooms
• 1,5L white wine
• 1L Noilly Prat
• 6L clam stock (see below)
• 1,25 kg butter
• lime zest
• tarragon
• dill
• parsley
• champagne vinegar
• corn starch
• salt
• cayenne
• 1L poultry stock
• dill oil (see below)

Method

1. Wash vegetables, cut into small pieces and sweat in butter until colourless.
2. Deglaze the pan with white wine and Noilly Prat and reduce until liquid dissipates.
3. Fill up with clam stock and reduce to approximately 3.5 litres.
4. Lightly bind the liquid with corn starch and mix in the butter, add the herbs, reduce the poultry stock to the limit and add.
5. Season to taste and season with reduced champagne vinegar, fresh lime juice and cayenne pepper.
6. Pass through a fine microfibre sieve and mix with some dill oil before serving.

For the Mussel Stock

Ingredients

• 200g carrots
• 200g fennel
• 200g leek
• 200g celery sticks
• 200g shallots
• 6kg clams
• 1,5L white wine
• 1L Noilly Prat
• 2dl Pernod
• 5L poultry stock

Method

1. Sweat vegetables in a little butter until colourless, add well washed clams.
2. Deglaze with alcohol, boil down and reduce.
3. Fill up with stock, reduce the whole stock to 3 litres, pass through a fine microfibre sieve and keep ready for the sauce.

For the Dill Oil

Ingredients

• 700ml sunflower oil
• 400g fresh dill
• 200g fresh spinach
• salt

Method

1. Heat all ingredients together in the Thermomix to 80 degrees.
2. When the temperature is reached, mix and salt at the highest level, then pass through a fine microfibre sieve.
3. Pour the oil into a piping bag and let it hang so that the cloudy substances settle at the bottom and skim off the oil from above.

Recipe Courtesy of Rolf Fliegauf of 2 Michelin-starred Ecco Ascona and Ecco St Moritz.
Rolf Fliegauf Chef Feature

Image © Tania Quispe