{"id":2587,"date":"2025-04-24T13:36:55","date_gmt":"2025-04-24T11:36:55","guid":{"rendered":"https:\/\/www.sources-hotels.com\/?p=2587"},"modified":"2026-03-11T16:55:18","modified_gmt":"2026-03-11T15:55:18","slug":"line-caught-hake-in-bread-crust-recipe","status":"publish","type":"post","link":"https:\/\/www.sources-hotels.com\/en\/blog\/line-caught-hake-in-bread-crust-recipe\/","title":{"rendered":"Recipe for Line-Caught Hake in a Crust"},"content":{"rendered":"\n<section class=\"custom-block block--header aspect-[375\/700] text-center text-white overflow-hidden pt-[100rem] relative tablet:aspect-auto tablet:h-[700rem] tablet:pt-[420rem]\">\n\n    <h1>\n                            Recipe for Line-Caught Hake in a Crust            <\/h1>\n\n    \n    <span class=\"scroll-down hidden text-[12rem] tracking-[2rem] uppercase font-title cursor-pointer opacity-[64%] pb-[66rem] absolute left-2\/4 bottom-0 translate-x-[-50%] after:w-[1px] after:h-[50rem] after:bg-white after:opacity-[40%] after:absolute after:bottom-0 after:left-[50%] tablet:block\">\n        See More    <\/span>\n\n    <figure class=\"min-w-full min-h-full aspect-video overflow-hidden absolute top-2\/4 left-2\/4 translate-x-[-50%] translate-y-[-50%] z-[-1] before:bg-black before:opacity-[35%] before:mix-blend-multiply before:absolute before:top-0 before:left-0 before:right-0 before:bottom-0 before:z-[2]\">\n                    <img loading=\"lazy\" decoding=\"async\" width=\"998\" height=\"1329\" src=\"https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1.jpg\" class=\"h-full w-full object-cover object-center\" alt=\"recette Merlu en cro\u00fbte\" srcset=\"https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1.jpg 998w, https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1-225x300.jpg 225w, https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1-769x1024.jpg 769w, https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1-768x1023.jpg 768w, https:\/\/www.sources-hotels.com\/wp-content\/uploads\/2025\/04\/LesSourcesDeCaudalie_TL_\u00a9QuentinTourbez_112023-8-1-864x1150.jpg 864w\" sizes=\"auto, (max-width: 998px) 100vw, 998px\" \/>            <\/figure>\n\n        \n<\/section>\n\n    \n\n\n<section\n    class=\"custom-block block--large-visual-centered-text-white-background\">\n\n    \n    <div class=\"bloc-content\">\n                <div class=\"content rte\">\n            <p class=\"\" data-start=\"0\" data-end=\"219\">Discover the delicacy of line-caught hake in a bread crust, elevated by tender white asparagus and served with a refined orange sabayon\u2014a savory creation by Chef Nicolas Mass\u00e9 that marries freshness, texture and flavor.<\/p>\n<p class=\"\" data-start=\"221\" data-end=\"251\"><strong data-start=\"221\" data-end=\"251\">Ingredients for 4 people :<\/strong><\/p>\n<p class=\"\" data-start=\"253\" data-end=\"442\"><strong data-start=\"253\" data-end=\"264\">Garnish<\/strong><br data-start=\"264\" data-end=\"267\" \/>\u2022 1 hake fillet (approx. 960 g)<br data-start=\"298\" data-end=\"301\" \/>\u2022 8 large white asparagus spears<br data-start=\"333\" data-end=\"336\" \/>\u2022 60 g coarse salt<br data-start=\"354\" data-end=\"357\" \/>\u2022 Slices of whole-wheat sandwich bread<br data-start=\"395\" data-end=\"398\" \/>\u2022 Butter<br data-start=\"406\" data-end=\"409\" \/>\u2022 Olive oil<br data-start=\"420\" data-end=\"423\" \/>\u2022 Salt<br data-start=\"429\" data-end=\"432\" \/>\u2022 Pepper<\/p>\n<p class=\"\" data-start=\"444\" data-end=\"535\"><strong data-start=\"444\" data-end=\"455\">Sabayon<\/strong><br data-start=\"455\" data-end=\"458\" \/>\u2022 2 egg yolks<br data-start=\"471\" data-end=\"474\" \/>\u2022 1 orange<br data-start=\"484\" data-end=\"487\" \/>\u2022 40 ml orange juice<br data-start=\"507\" data-end=\"510\" \/>\u2022 12 g clarified butter<\/p>\n<p class=\"\" data-start=\"542\" data-end=\"557\"><strong data-start=\"542\" data-end=\"557\">Technique :<\/strong><\/p>\n<p class=\"\" data-start=\"559\" data-end=\"1072\"><strong data-start=\"559\" data-end=\"567\">Hake<\/strong><br data-start=\"567\" data-end=\"570\" \/>\u2022 Cover the hake fillet with salt and let sit for 10 minutes, then rinse under a gentle stream of water. Pat dry and rest on a clean cloth for 30 minutes.<br data-start=\"724\" data-end=\"727\" \/>\u2022 Cut four uniform portions of about 95 g each from the center of the fillet.<br data-start=\"804\" data-end=\"807\" \/>\u2022 Brush each hake portion with clarified butter, then top with a slice of whole-wheat sandwich bread. Chill until ready to cook.<br data-start=\"935\" data-end=\"938\" \/>\u2022 When ready, pan-sear the hake in olive oil just until the bread begins to color, then finish cooking in a 180 \u00b0C oven for 3 minutes.<\/p>\n<p class=\"\" data-start=\"1074\" data-end=\"1350\"><strong data-start=\"1074\" data-end=\"1087\">Asparagus<\/strong><br data-start=\"1087\" data-end=\"1090\" \/>\u2022 Gently peel each spear from tip to base.<br data-start=\"1132\" data-end=\"1135\" \/>\u2022 Trim the woody ends to even out the spears.<br data-start=\"1180\" data-end=\"1183\" \/>\u2022 Cook in lightly salted boiling water, then plunge into ice water to stop cooking.<br data-start=\"1266\" data-end=\"1269\" \/>\u2022 Drain and lightly sear on a plancha (or grill pan) with a drizzle of olive oil.<\/p>\n<p class=\"\" data-start=\"1352\" data-end=\"1631\"><strong data-start=\"1352\" data-end=\"1363\">Sabayon<\/strong><br data-start=\"1363\" data-end=\"1366\" \/>\u2022 In a bain-marie or over very low heat, whisk the egg yolks and orange juice constantly in a figure-eight motion.<br data-start=\"1480\" data-end=\"1483\" \/>\u2022 When the mixture becomes foamy and thick enough to coat the back of a spoon, whisk in the clarified butter, then finish with a little orange zest.<\/p>\n<p class=\"\" data-start=\"1638\" data-end=\"1845\"><strong data-start=\"1638\" data-end=\"1665\"><u>Finishing and plating :<\/u><\/strong><br data-start=\"1665\" data-end=\"1668\" \/>\u2022 On a flat plate, lay two asparagus spears side by side.<br data-start=\"1725\" data-end=\"1728\" \/>\u2022 Place a bread-crusted hake portion on top of the asparagus.<br data-start=\"1789\" data-end=\"1792\" \/>\u2022 Serve the sabayon on the side in a small sauceboat.<\/p>\n        <\/div>\n\n                    <div class=\"cta-wrapper text-center\">\n                <a href=\"https:\/\/www.sources-hotels.com\/en\/les-sources-notebook\/\" target=\"\"\n                    class=\"button mt-[23rem] tablet:mt-[40rem]\">\n                    See all articles                <\/a>\n            <\/div>\n            <\/div>\n\n    \n    \n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46,1],"tags":[],"class_list":["post-2587","post","type-post","status-publish","format-standard","hentry","category-gastronomy-oenology","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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