Recipe: Pan-fried hake steak

1- Pour 2 tablespoons of olive oil and a generous knob of butter into a pan, when the mixture turns almost "meunière" in color, place your hake steaks, salt and pepper, cook 4 minutes on one side then turn over and cook 4 minutes on the other side, then add the lemon juice and sliced radishes around them, turn off the heat, cover your pan and let rest for 10 minutes.

2- Pour your glasswort into your sink, wash them while sorting (remove the too large ones with skeletal structure)

3- Some chefs serve these sea green beans raw, but for me they remain very salty so I prefer to blanch them quickly and refresh them in the same way.

4- Put a pot of water to boil without salt, when boiling pour in your glasswort, when the boil returns drain them and plunge them for 5 minutes in ice water, drain them and dry them in a towel.

5- Then pass your glasswort for 20 seconds in the pan with a drizzle of olive oil and a grind of pepper and cover.
Plating:
On hot plates place your hake steaks just reheated then the glasswort arranged on each side, heat the remaining pan juice and pour with the radish slices over your steaks.
*Glasswort is also called rock samphire, it is harvested from May along our coasts.
On this day I have a thought for my friend François Pasteau chef and restaurateur who was one of the pioneers to advocate sustainable fishing (removal of bluefin tuna from his menu etc) and I congratulate him again for which he received the champion award at the Seafood summit in September 2012 in Hong-Kong.