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Le Chaudron recipe
Dos de merlu sauce vierge
Hake loin with sauce vierge
⏱ 25 minServes 4Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hake loins
3tomatoes
4 tbspolive oil
1lemon
1shallot
a few basil leaves
1 tbspcapers
1 pinchpepper
- 4 hake loins
- 3 tomatoes
- 4 tbsp olive oil
- 1 lemon
- 1 shallot
- a few basil leaves
- 1 tbsp capers
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and seed the tomatoes and cut into small, even dice, then finely chop the raw shallot.
- Make the sauce vierge by mixing the tomato, shallot, olive oil, lemon juice and capers.
- Add the chopped basil, season with salt and pepper and let infuse at room temperature.
- Season the hake with salt and pepper and place in the steamer basket over simmering water.
- Steam about 10 min, until opaque and flaking easily.
- Plate the hake, spoon plenty of sauce vierge over and serve hot right away.
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