Hake, carrot mousseline with ginger, orange endive and sorrel sauce


  • 4 fillets of line-caught hake, 150 g each
  • 15g olive oil
  • 20g butter

For the muslin

  • 250g carrots
  • 20g olive oil
  • 5 g of powdered ginger
  • 20g butter

For the royal carrot

  • 150 g carrot mousseline
  • 150 g of liquid cream
  • 2 eggs

For the endive compote and caramelized endives

  • 12 endives
  • 45 g brown sugar
  • 3 organic oranges, 400 g of juice and grated zest
  • 30g butter

For the sorrel sauce

  • 1 shallot
  • 5g olive oil
  • 300 g dry white wine
  • 300 g of liquid cream
  • 1/2 bunch of sorrel


  1. Prepare the mousseline: peel and cut the carrots in half lengthwise, slice them. In a saucepan, brown them in oil over medium heat. Stir, add the ginger and season. When everything has sweated well, add enough water and cook over medium heat for 20 minutes. Blend to obtain a smooth puree, adding butter. Reserve.

  2. For the carrot royale: pour the cream into 150g of mousseline, mix with the eggs, season. Divide between four ramekins (5 cm high), and bake for 15 minutes in the oven at 110°/th. 3-4. Reserve.

  3. Wash and cut the endives in half. Slice 4 endives. Heat a pan, pour 15g of sugar to obtain a caramel. Add the sliced ​​endives, stir the compote, deglaze with 150g of orange juice and a little zest. Cook until the endives are tender, add 10g of butter, salt. Reserve.

  4. In another pan, melt 30g of sugar to obtain a caramel. Add the 1/2 endives flat side on the caramel, turn them over to obtain the same caramelization. Deglaze with the remaining orange juice and zest, cook until they are soft, add the remaining butter, salt, coat them with this icing. Reserve.

  5. For the sorrel sauce: peel and chop the shallot. In a saucepan, sweat it in hot oil, add salt. Pour in the wine and let reduce until almost dry. Add the cream, reduce over low heat, then mix with the washed and dried raw sorrel. Reserve.

  6. Season the fish. Place the steaks in a hot oiled pan, skin side down. Once the skin is golden, turn them over and add the butter. Water them for 3-4 minutes.

  7. Prepare the puree, the endive compote, the caramelized endives, the fish and the sauce, and serve with the royal carrots.

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