Baked Hake with Cappon Magro Sauce: Cappon Magro Sauce

Name: Baked Hake with Cappon Magro Sauce: Cappon Magro Sauce
Ingredients: 1 large clove of garlic, chopped; 1 tbsp capers; a bunch of curly parsley, weighing about 10g after the coarse stalks are removed; yolks of 2 hard-boiled eggs; 6 large green olives (7, destoned, if using ones with stones in – no seat of the pants here!); 2 anchovy fillets, drained of oil; 2 anchovy fillets, drained of oil; 3–4 heaped tbsp breadcrumbs from good bread, brown or white; grated rind of ½ a lemon; 3 or 4 slices (1 mm thick) of fennel bulb, plus any frondy bits; 3–4 heaped tbsp breadcrumbs from good bread, brown or white; 1 tbsp red wine vinegar; about 225 ml olive oil

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

a bunch of curly parsley, weighing about 10g after the coarse stalks are removed
1 large clove of garlic, chopped

Fish course
Pescatarian

Method

Process the first nine ingredients in the food-processor bowl until the mixture forms a coarse paste – about 20 seconds. Pour the olive oil on, with the motor running, in a thin stream, slowly at first, as if you were making mayonnaise. If it curdles whisk it tablespoon by tablespoon into a fresh egg yolk; however, scraping the mixture out of the processor and into another bowl, and using a spi