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Hake and langoustine rolls in lettuce leaves with clam broth and little confit tomatoes Recipe
Hake and langoustine rolls in lettuce leaves with clam broth and little confit tomatoes
Bruno Barbieri, Cotidie, Angleterre
Bruno Barbieri, Cotidie, Angleterre
Flavors of Venetia
Total time: more than 2 hours

Preparation time: 20 minutes
Soaking time: 2 hours (for wild clams)
Cooking time: Under 30 minutes (except for the confit tomatoes: 3 hours)

Difficulty: Easy
Chef's Note

Modified original recipe for a healthy gourmet publishing.

Calories per serving: 452.3 / 375.2 without the confit tomatoes

For 4 servings

Hake rolls
- 1 hake, 1.2 kg (2 lb. 10 oz.)
- 4 large langoustines, peeled and deveined
- 12 lettuce leaves
- 4 teaspoons shellfish butter
- salt and pepper

Clam broth
- 1 kg (2 lb. 3 oz.) clams (preferably wild)
- 2 cloves of garlic
- 4 medium tomatoes
- parsley and basil
- 1 small chili pepper
- 1 tablespoon extra-virgin olive oil
- coarse salt
- water

Confit tomatoes
- 12 small Italian tomatoes
- 1 clove of garlic
- fresh basil and thyme
- 1 tablespoon extra-virgin olive oil
- salt and pepper

Hake rolls

  1. Scale, gut and wash the fish.
  2. To fillet it, open the fish up in two; cut off the tail and head. Slide a knife blade underneath the bones to detach them from one side, then the other; remove the backbone.
  3. Flatten the fillets in the thickest part; season with salt and pepper.
  4. Place a langoustine on each fillet along with a teaspoon of shellfish butter. Roll up each fillet.
  5. Wash the lettuce; blanch the leaves in boiling water for a few seconds; refresh them immediately in a bowl of ice water. Dry on paper towel.
  6. Spread a few leaves out on a work surface; place a hake roll on top and wrap it up carefully: the fish must be completely protected. Repeat the process with the remaining rolls.
  7. Wrap each package in plastic wrap, enclosing it tightly to give it a nice shape. Cook the rolls quickly in a steamer.

Clam broth

  1. Place the clams in salted water for at least 2 hours to rid them of any sand they contain.
  2. In a saucepan, cook 1 clove of garlic in a small spoonful of oil until lightly colored so that it releases all its flavor; remove it. Add the clams, pour in a little water and leave over the heat just long enough for the clams to open up. Remove from the heat immediately.
  3. Wash the tomatoes; blanch them for a few seconds in salted water; peel, seed and dice.
  4. Chop the second clove of garlic, parsley and basil; sauté them in a little oil in a saucepan. Add the cooking liquid from the clams and reduce.
  5. Add the chopped chili and diced tomatoes. Correct the seasoning. Boil briefly. Immerse the clams in this liquid for a few seconds just to reheat them. Remove from the heat.

Confit tomatoes

  1. Wash and halve the tomatoes. Place them on a baking sheet. Season with salt and pepper and sprinkle with the fresh herbs and minced garlic; drizzle with olive oil.
  2. Cook slowly in a preheated 80° C (175° F) oven for about 3 hours.


  1. Pour the clam broth into 4 wide-rimmed ovenproof bowls; place a hake roll, cut into large slices, into each plate; reheat in the oven for 2 minutes.
  2. Garnish with the confit tomatoes, a few nice clams in their shells and the remaining shelled clams. Finish with a drizzle of extra-virgin olive oil.
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