Roast hake with Choron sauce
Oven-baked hake served with a butter, tarragon and tomato sauce.
Active time35 min
Cooking30 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 40 g shallots
- 5 g tarragon
- 140 g butter
- 2 eggs
- 900 g hake joint
- 25 g tomato purée
- 30 ml white wine vinegar
- 70 ml dry white wine
Preparation
Preheat the oven to 190 °C. Remove any bones from the joint. Place it in a dish with 20 g of butter and cook for 25 to 30 minutes, until the flesh is opaque and cooked in the centre.
140 g butter900 g hake joint- oven
- dish
While the fish is cooking, peel and chop the shallots. Wash and chop the tarragon. Reduce the wine, vinegar, shallots and half the tarragon in a small saucepan for 8 minutes, until about 2 spoonfuls of liquid remain. Strain and leave to cool slightly.
40 g shallots5 g tarragon30 ml white wine vinegar70 ml dry white wine- knife
- saucepan
- sieve
Melt the butter reserved for the sauce and let it cool until lukewarm. Separate the eggs and use the yolks; keep the whites for another use. Whisk the yolks with the reduction in a bowl set over a gently simmering water bath until thickened. Remove from the water bath and gradually pour in the remaining 120 g of butter, melted and lukewarm, whisking continuously.
2 eggs- bowl
- saucepan
- whisk
- small saucepan
Stir in the tomato purée and remaining tarragon. Keep the sauce warm without letting it boil and serve immediately with the hake.
25 g tomato purée- whisk
Allergens
- Eggs
- Fish
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration