Hake with Bayonne Ham, mushrooms and parsley sauce

merlu
merlu

By Jean-Claude Tellechea, Auberge du Cheval Blanc in Bayonne

Ingredients for 8 persons:

  • 1 hake (3 kg)
  • 250 g of Bayonne Ham
  • 100 g of sweet peppers
  • 250 g of mushrooms
  • 2 dl of olive oil
  • 3 dl of parsley sauce

Preparation:
Ask your fishmonger to clean and cut the hake into steaks of 150 gr.
Cut up the Jambon de Bayonne and chop the mushrooms into thin slices.
Dice the peppers.
Fry the hake in a little olive oil. Keep to one side.

Fry the Jambon de Bayonne, mushrooms and peppers together.
Get rid of the excess liquid with kitchen paper.

On a large plate, put the hake on one side, the julienne of mushrooms and the Jambon de Bayonne on the other, and the parsley sauce around the edges.