The hake in green sauce It is one of the great classics of Spanish gastronomy. Do not mislead the simplicity of its preparation or the few and basic ingredients that it requires, because when quality raw material is used it becomes a luxury dish whose result is spectacular.
Although its origin takes us to the Basque Country, where it is also known by the name of hake to the basque or koskera hake, is currently a common dish on tables across the country. The basic recipe only calls for hake, but you can add clams, peas, white asparagus or quartered hard-boiled egg combining these ingredients. To taste.
Peel and chop the garlic cloves and sauté them in a low saucepan, taking care not to burn them (so that they do not make the final result bitter). Add the grated onion and fry over a very low heat until well poached and translucent. We add the tablespoon of flour, stir well and sauté for a couple of minutes.
We pour the white wine and the broth, stir so that no lumps form with the flour and let it cook for ten minutes so that the sauce locks well. Meanwhile we chop a good handful of fresh parsley leaves and add them to the casserole along with the hake slices, previously seasoned, and the clams (if using them).
So that the hake cooks faster, we cover the casserole and cook over medium heat for five minutes or until the clams have opened and the hake is ready (this will depend on the thickness of the slices). We drain the asparagus (if we use them) and cut them into three pieces, decorate each dish with them before serving.
With what to accompany the hake in green sauce
The hake in green sauce It is one of those classic dishes that is always successful. It can be served both in a daily meal and on a special occasion, perhaps enriching it with seafood, such as clams or prawns, although it can also be prepared with potatoes and green peas. It is perfect for dinner time, as it is not heavy if we do not go overboard with the bread that we are going to want to dip in its rich sauce.
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