Recipe
Pan-Seared Hake and Asparagus with Aioli
For the original recipe and instructions, see: "Pan-Seared Hake and Asparagus with Aioli" at cooking.nytimes.com
Ingredients
- FOR THE AIOLI:
- 1 to 2 garlic cloves, finely grated or mashed to a paste, or use 1 tablespoon minced green garlic
- ½ teaspoon lemon juice, more to taste
- ⅛ teaspoon fine sea salt, more to taste
- 1 large egg
- 1 large egg yolk
- ¾ cup extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon or chives
- FOR THE HAKE AND ASPARAGUS:
- 4 (6-ounce) hake fillets, patted dry
- ¾ teaspoon kosher salt, more as needed
- ¼ teaspoon black pepper
- ¼ teaspoon sweet paprika
- 4 tablespoons unsalted butter
- 1 ½ pounds asparagus, woody ends trimmed, cut into 1 1/4-inch pieces
- 2 red or regular scallions, thinly sliced
Recipe Copyright
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