Pan Fried Hake Fillet with a Razor Clam stuffed with Samphire Grass, Pancetta, Broad Beans & Picked Shallots with a Truffle Hollandaise and chargrilled Asparagus
By Head Chef, Tony Shaw
- 4 x 200g Hake Fillet
- 1 knob of butter
- Sea salt & black pepper
- 1 tsp olive oil
- 2 bunches of Asparagus (3/4 spears per person)
For the Truffle Hollandaise
- 4 x egg yolks
- 25ml white wine vinegar
- 4 whole black peppercorns
- 1 bay leaf
- 2 banana shallots, finely sliced
- 250g unsalted butter
- 25g truffle oil or if you can afford to treat yourself use 1g of grated black truffle(
For the stuffed Razor Clams
- 4 x razor clams
- 25ml White wine
- Crushed clove of Garlic
- Sprig of Thyme
- 100g smoked pancetta
- 50g broad beans
- 50g samphire
- Shallots from making truffle hollandaise
Prepare and blanch the asparagus:
Cut an inch off the bottom off the stem, then peel the asparagus and blanch in salted water for 3 minutes. Refresh in iced water ready to be cooked later.
Make the truffle mayonnaise:
Start by melting the butter slowly in a pan, leave to stand. Skim the top of the butter and retain, discard the milky excess in the bottom of the pan.
Put the white wine vinegar, peppercorns, bay leaf and shallots in a pan and cook until soft. Take the shallots out and retain as these will be used later in the Razor Clam stuffing. Strain the liquid and leave to cool.
Add the cooled liquid to a metal bowl with the egg yolks and whisk until light and fluffy then put in a bain marie and slowly whisk in the melted butter until you get an emulsion, add the truffle oil or chopped black truffle (if using).
Prepare the Razor Clams and filling:
Steam the razor clams in the white wine, garlic and thyme until the shells open. Take the clam out of the shell (keep the shells as these will be used for holding the stuffing) and finely slice.
Blanch the broad bean in salted boiling water, drain and refresh in iced water and then pod.
Slice the pancetta into lardons and pan fry until crispy.
Mix all the ingredients – sliced clams, broad beans, crispy pancetta and the shallots retained from making the Hollandaise sauce. Use to fill the razor clam shell.
Chargrill the Asparagus:
Heat up a griddle pan over a medium heat. Coat the asparagus with olive oil and place on the griddle. Griddle for 4-5 minutes, turning over halfway through cooking, or until golden-brown griddle marks appear on the asparagus
Cook the Hake:
Season the Hake with sea salt and black pepper and put straight into a non stick frying pan skin side down with a little olive oil. Cook for approx 3 minutes until the skin is nice and crispy, flip over add a knob of butter to finish and colour.
You are now ready to plate up.