Pan-Seared Hake and Asparagus With Aioli

Hake Asparagus



Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.



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 tarragonor chives


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