Warm hake with thinned mayonnaise and capers

Serves 4

For the mayonnaise

• 18 hake
• 1 quantity court-bouillon
• 1 clove garlic
• 450 g/1 tinned flageolet beans
• 2 large tomatoes
• 2 tsp tarragon vinegar
• 2 tbsp olive oil
• 0 pepper
• 1 tbsp capers
• 0 extra tarragon leaves
• 0 cayenne

For the court-bouillon

• 2 egg yolks
• 1 tsp dijon mustard
• 0 salt
• a few dashes Tabasco sauce
• 2 tsp
• 150 ml/¼ pint groundnut oil
• 150 ml/¼ pint light olive oil
• 4 sprigs tarragon

• 11 pints water
• 2 carrots
• 1 large onion
• 2 cloves
• a few peppercorns
• 2 bay leaves
• 1 tbsp salt
• 2 tbsp white wine vinegar

Step 1
Put all the ingredients for the court-bouillon into a large pan, preferably stainless steel or enamel.

Step 2
Bring to the boil and simmer for 20 minutes.

Step 3
Slip in the hake, bring back the boil, switch off the heat, cover and leave for 20-30 minutes.

Step 4
Keep warm.

Step 5
To make the mayonnaise, whisk together the egg yolks, mustard, salt, Tabasco and vinegar.

Step 6
Pour in the groundnut oil in the thinnest stream possible, then follow it with the olive oil, beating all the while until thick.

Step 7
Add the tarragon and set aside.

Step 8
Mix the garlic, beans, tomatoes, vinegar and olive oil, season with salt and pepper, and warm through gently until hot but not boiling.

Step 9
Pour into a warmed deep dish.

Step 10
Remove the skin from the hake, lift off the fillets and lay them neatly over the beans.

Step 11
Thin the mayonnaise with a little of the court-bouillon to give it a coating consistency.

Step 12
Spoon over the fish and sprinkle with the capers and a few tarragon leaves.

Step 13
Dust with a little cayenne, if you wish.