There is no doubt that hake in green sauce It is one of the great classics of Spanish gastronomy that combines a delicious flavor with a preparation that does not have too much complication. Of course, if there is a recipe that does not fail, it is the classic one, the Basque one, the one that our colleagues from Directo al Paladar remind us of and that is a sure hit.
Peel and chop the garlic cloves and sauté them in a low saucepan, taking care not to burn them (so they don’t make the final result bitter). Add the grated onion and fry over a very low heat until it is well poached and translucent. Add the tablespoon of flour, stir well and fry for a couple of minutes.
Let’s pour the white wine and the broth, stir so that no lumps form with the flour and let cook for ten minutes for the sauce to bind well. Meanwhile, chop a good handful of fresh parsley leaves and add them to the pan along with the hake slices, previously seasoned, and the clams (if used).
So that the hake cooks faster, we cover the pot and let 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). Drain the asparagus (if using) and cut into three pieces, decorate each plate with them before serving.
Five keys to get the recipe for hake in green sauce right
And beyond the steps that we have indicated, those who know the most about cooking have also wanted to give us the keys with which to make it so good that everyone asks us for the recipe.
Very fresh hake with firm meat
Undoubtedly, any type of recipe worth its salt has to have a good raw material and, in this case, it was not going to be less. As advice they give us is that the slices keep the central bone as it gives it more flavor.
Prepare a homemade broth
Another of the moments that will make a difference when making a good recipe for hake in green sauce will be having a good homemade fish broth. Thus, we will take advantage of the moment of buying the hake to get the bones and the head and thus make a homemade fumet to which we will add a chopped onion and a leek, prawn shells (if used) and cook it over a low heat for 20 minutes. minutes.
Golden garlic in its right measure
Be careful with the garlic because you only have to brown it, if it goes too far and they take on more color it will make it bitter, so be careful.
well cooked flour
On the other hand, as the colleagues from Directo al Paladar tell us, in this sense it is important that the flour is not raw and, therefore, the ideal is to cook it slightly before adding the liquids to the casserole. Then, with the wine and the fish broth, we also let it cook over a low heat for a few minutes.
Parsley, better at the last minute
Finally, we only have to add the parsley but last so that it does not overcook because otherwise it turns brown and the hake would no longer be in green sauce but in persimmon sauce.
And so far the basics to get a recipe full of flavor, very healthy and easy to make.
Photos | Direct to the Palate