Entrees > Seafood > Basque > Hake with Bayonne Ham >
Hake with Bayonne Ham
6 LBS hake (cut into 1/4 LB steak portions; 5 oz. each)
1 LB ham ( Bayonne if possible)
1/4 LB sweet peppers (or 3.5 oz)
1/2 LB mushrooms
2 TBS olive oil
3 TBS parsley sauce (see recipe below)
Cut the ham and mushrooms into thin slices; dice the peppers. Pan-fry hake steaks in a bit of olive oil; set aside. In the same pan, fry the ham, mushrooms and peppers together. To remove excess liquid from pan, sop with paper towels. On a large plate, place the cooked hake on one side, the mushrooms and ham on the other, and the parsley sauce around the edges.
Parsley Sauce: There are several variations on parsley sauce. Some contain simple ingredients, while others are more complex. We have provided a recipe below.
2 C tightly packed fresh parsley leaves
1/2 C olive oil
1/2 C chopped pecans
1 garlic clove, minced
1/2 C Romano cheese, grated
1/2 C Parmesan cheese, grated
2 TBS cold butter, cut into pieces
In a food processor or blender, process parsley until coarsely chopped. Add the remaining ingredients; process until smooth. Refrigerate.
*Photo and recipe source: Jambon De Bayonne.
Note: Hake is a slender fish which can be found in both the Pacific and Atlantic Oceans. Hake can grow to sixty pounds, but is commercially sold much smaller (5 to 10 pounds); similar to cod. Bayonne Ham, on the other hand, is not as easily attainable. Regular ham can be used in conjunction with the hake recipe, but for authentic taste visit the web site Jambon de Bayonne for a list of authorized salaisonniers in the Consortium.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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