Breaded hake, asparagus and wild garlic sauce

by Pete Biggs
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Ingredients

Fish & Shellfish

  • 4 hake, each weighing 130g, bones removed and reserved

Dairy

  • 2 eggs, beaten

Store Cupboard

  • flour for dusting
  • 180g of breadcrumbs
  • 3 egg yolks
  • 1 tsp English mustard
  • salt
  • pepper

Fruit & Vegetables

  • 90g of wild garlic
  • 1 lemon, zest only
  • 1 garlic clove
  • 12 sticks of asparagus
  • 1 leek, cut into 2cm slices

Oils & Vinegars

  • 450g of rapeseed oil
  • 2 tsp white wine vinegar

Salad & Fresh Herbs

  • 60g of parsley, chopped