Hake in Green Sauce with Clams
Hake in Green Sauce with Clams – A traditional dish from Basque cuisine.
Equipment
- 1 Board
- 1 Knife
- 1 Rondon
Ingredients
- 500 Gr Olive oil
- 3 Kg Hake
- 500 Gr Calms
- 200 Gr Flour
- 1 ud Head of garlic
- 500 Gr Fish broth
- 1 ramillete Parsley
- 1 c/n Salt
Instructions
- Clean the hake and remove the fillets.
- Wash the clams well.
- Finely chop the garlic and parsley.
- In a pot, heat the oil, garlic, and parsley, and sauté without letting it brown. Add the flour, sauté, and then add the water.
- When it starts boiling, add the clams.
- Season the hake and add it to the pot with the skin side up.
- When the clams start to open, flip the hake and let it cook for 5 more minutes.
Notes
Finishing and presentation:
1. Place two hake medallions on a plate, and add a little green sauce.
2. Terminar con unas pocas almejas.
2. Terminar con unas pocas almejas.
