Hake Koskera Style

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 436
• Protein: 44 g
• Carbs: 19 g
• Fat: 18 g

Ingredients

• 800 g European hake ( in 4 fillets with skin )
• 300 g Clam ( well rinsed )
• 8 piece Asparagus verte ( blanched )
• 100 g Green peas ( fresh or frozen )
• 2 piece Hard-boiled egg ( halved )
• 3 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 100 ml Dry white wine
• 30 g Wheat flour ( for dusting )
• 50 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 250 ml Fish stock ( hot )

Instructions

1. Fish preparation

   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. Garlic infusion

   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. Searing the hake

   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. Adding liquid and thickening

   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. Final garnish

   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. Plating

   Arrange the hard-boiled egg quarters on top. Serve immediately in the skillet or in shallow bowls to keep all the sauce.

Chef's tips

• 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.

Storage

Keep refrigerated for 24h. Reheat very gently covered to avoid overcooking the fish.