Some years ago, HG/BSK were lunching at a stylish Barcelona restaurant. At the next table were two elegant, attractive women. When they tasted their dishes they made discreet exclamations of delight. As in the movie “When Harry Met Sally,” HG/BSK told the waiter: “We’ll have what they’re having.” And. that’s how HG/BSK were introduced to the Basque (or Provencal) delight of oven-baked hake with potatoes, onions, tomatoes and other good things. Splendid fresh-from-the-sea hake is available on Prince Edward Island so BSK served this dish at a dinner with across the road neighbors Molly and Peter E., folks who know much about food and drink. The fish was preceded by an oyster feast. HG shucked some 30 oysters: Large Malpeque Superiors, South Lakes with green-tinged shells, small and subtle Savage Harbors. Drank a wonderful Nova Scotia white wine (a Peter gift). Here’s how BSK made the fish: Sautéd two onions and about four cloves of thinly sliced garlic in olive oil in a frying pan. Sprinkled them with salt, smoked pepper and pimenton. This was added to the bottom of a Creuset casserole pot with layers of sliced, barely-cooked potato. Frying pan was deglazed with white wine, clam broth and bonito flakes; this fragrant sauce was poured over the potatoes and onions. BSK then added a layer of ripe tomatoes and roasted tomatoes. Finally, the Hake was draped over the top with extra pinches of salt, pepper and pimenton. The casserole was covered in tin foil and dropped into a 350 degrees oven to bake until the fish was cooked through. Dish was served with chopped scallion, parsley & some chopped kalamata olives. There were no leftovers. Drank a Canadian red wine (endorsed by Wayne Gretzky). Dessert was extraordinary French creme brulee and equally lush Canadian gelato (FIASCO brand). Memorable meal at HG/BSK’s oceanfront paradise.
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