Koskera Style Hake With Basque Sauce

Koskera Style Hake With Basque Sauce

Created by chef Johan Ducroquet (@johan.ducroquet)
March 11th, 2021
Try a new style of European cooking with this uniquely designed Basque recipe created by the head chef at Bouillon. If excitement and challenges are your thing, try this recipe at home!


Serves 2

             Qwehli Hake Portion

1              Handful of parsley

10            Grams of minced garlic

100          Grams of clam

1              Pinch of black pepper and salt

5              Grams of Espelette chili pepper

2              Tbsp of white wine

1              Strand of chive, chopped

1              Tbsp of butter



  1. Bake the hake portion in the oven for 10 minutes at 120-140°c with garlic, olive oil, salt and pepper.

  2. In a pan, fry up olive oil, minced garlic, Espelette pepper, clams, white wine, parsley and chive at high heat for 2-3 mins, then reduce over low heat. Once the clams are open, melt 1 tablespoon of butter until foams starting to form.

  3. Plate the hake and clams together and serve!





  1. 將無須鱈放置于烤盤上並加入蒜頭,橄欖油,鹽,黑胡椒;烤爐内于120°-140°烤10分鐘

  2. 落油,加入蒜頭,辣椒粉,白蛤,白葡萄酒,番茜,葱花大火翻炒2-3分鐘,轉小火煮至白蛤開蓋后,加入牛油煮至起沫

  3. 將無須鱈同白蛤一同排盤

  4. 完成!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published