Hake in green sauce
One of the great classics of Spanish gastronomy is hake in green sauce . Simple in its preparation, but powerful in the result. For it to turn out perfect, you must have quality raw materials: very fresh hake, good extra virgin olive oil, homemade fish stock, quality white wine and parsley, lots of parsley.
In addition to the basics, the Hake in Green Sauce can be brightened up with a handful of clams, asparagus, prawns, and a boiled egg, but this is optional.
It can be served as a daily meal or on a special occasion, enriching it with clams and white asparagus. It is perfect for dinner time, because it is not heavy if we do not overdo it with the bread that we are going to want to dip in its rich sauce.
- 4 slices of hake
- 2 garlic cloves
- 1 onion
- 10 g of wheat flour
- 100 ml of white wine
- 200 ml of fish broth
- Fresh parsley
- extra virgin olive oil
- ground black pepper
- Peel and chop the garlic cloves and the onion. Chop the latter and put it in the Gefu manual mincer together with the garlic. Chop until you get small pieces.
- Heat a pole of extra virgin olive oil in a frying pan and sauté the onion and garlic for 10 minutes or until they are tender, but do brown. Add the flour, stir well and cook for a couple of minutes.
- Pour in the white wine and broth, stir so that lumps do not form with the flour, and cook for ten minutes.
- Meanwhile, chop a good handful of fresh parsley leaves and add them to the casserole.
- Season the hake slices with salt and pepper on both sides and add them to the pan.
- Cook over medium heat for five minutes or until the hake is cooked, but juicy. We serve immediately.