Hake Koskera Style
Ingredients
- 800 gEuropean hake (in 4 fillets with skin)
- 300 gClam (well rinsed)
- 8 pcAsparagus verte (blanched)
- 100 gGreen peas (fresh or frozen)
- 2 pcHard-boiled egg (halved)
- 3 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 100 mlDry white wine
- 30 gWheat flour (for dusting)
- 50 mlExtra virgin olive oil
- 1 pinchGray sea salt
- 250 mlFish stock (hot)
Method
Pearly hake fillets flaking apart in a vibrant green sauce thickened with flour and parsley. Clams open in the broth, releasing briny juices, alongside tender asparagus and sweet peas.
- 1
Season the hake fillets with grey sea salt. Lightly coat them in wheat flour, then tap off the excess. The coating should be nearly invisible.
- 2
In a wide skillet, heat the extra virgin olive oil. Sauté the sliced garlic. When the garlic starts to dance in the oil and smells fragrant without browning, it's ready.
- 3
Place the fish skin-side down first. Cook for 2 minutes, then deglaze with dry white wine. Let the alcohol evaporate until the sharp smell is gone.
- 4
Pour in the hot fish stock. Add very finely chopped flat parsley. Shake the pan in circular motions so the flour and oil emulsify: the sauce should coat the back of a spoon.
- 5
Add the clams, green asparagus, and peas. Cover. As soon as the clams have opened and the fish is opaque to the core, stop the cooking.
- 6
Arrange the hard-boiled egg quarters on top. Serve immediately in the skillet or in shallow bowls to keep all the sauce.
Frequently asked questions
How do you get this dish right?
- Never brown the garlic, it will turn bitter and ruin the sauce's delicacy.
- The swirling motion of the pan is the key to emulsifying the sauce without lumps.
- Use a very dry white wine, like Txakoli if possible, for the right acidity.
How long does this dish keep?
Keep refrigerated for 24h. Reheat very gently covered to avoid overcooking the fish.
