Hake in Green Sauce
Ingredients
- 800 gEuropean hake (thick steaks)
- 3 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped bunch)
- 100 mlDry white wine
- 4 tbspExtra virgin olive oil
- 2 tbspWheat flour (for dusting)
- 12 pcClam (cleaned)
- 8 pcAsparagus verte (tips only)
- 100 gGreen peas (shelled)
- 1 pinchGray sea salt
- 250 mlFish stock (hot)
Method
A Basque classic where the hake remains pearly and flakes easily. The sauce, bound with starch and olive oil, should be a vibrant green and coat the fish perfectly.
- 1
Season the hake steaks with sea salt. Lightly dust each side with wheat flour, tapping off the excess. The flour will help bind the sauce later.
- 2
In a large skillet, heat the olive oil. Sauté the minced garlic without letting it brown. The garlic should become translucent and perfume the oil without any bitterness.
- 3
Deglaze with the dry white wine and reduce by half. Pour in the hot fish stock. Stir gently with circular motions to create an emulsion between the oil and the stock.
- 4
Place the hake steaks in the sauce. Add the green asparagus tips and peas. The sauce should barely simmer to keep the fish flesh tender.
- 5
Add the clams. Cover the skillet. As soon as the clams open, they release their briny juices which finish seasoning the sauce.
- 6
Finely chop the flat parsley and stir it in at the last moment. Shake the pan horizontally so the sauce coats the fish well. It should be creamy and glossy.
Frequently asked questions
How do you get this dish right?
- Never brown the garlic; if it turns brown, the sauce will be bitter.
- The back-and-forth movement of the pan is crucial to bind the oil and stock using the flour's starch.
- If the sauce is too thick, loosen it with an extra spoonful of stock.
How long does this dish keep?
Consume immediately. Fish does not reheat well as it dries out the fragile flesh.
