Hake in Basque green sauce | Classic Spanish recipe
(0)
25 min
Quick
Sezamo
Merluza a la Vasca este o emblemă a gastronomiei basce: fileuri fragede de merluciu gătite delicat într-un sos verde aromat cu usturoi, vin alb, supă de legume, mazăre dulce și mult pătrunjel proaspăt. O mâncare lejeră, elegantă și plină de savoare mediteraneană.
Ingredients
Preparation method
Ingredient preparation
Wash and dry the hake fillets with paper towels, then season them on both sides with sea salt and freshly ground black pepper. Lightly dredge each piece of fish in white flour, shaking off the excess.
Peel and thinly slice the garlic cloves. Finely chop a generous amount of fresh green parsley.
Cooking the sauce and fish
In a wide, deep skillet (or a traditional clay pot), heat the extra virgin olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes until translucent and fragrant, without letting it brown.
Chef's tip
The secret to authentic Basque green sauce is swirling the pan during cooking: the starch from the flour, the olive oil, and the stock create a silky emulsion without needing cream.
If you want an extra touch of Mediterranean flavor, you can add a few artichoke hearts or well-cleaned clams during the last minutes of cooking.
25 min
Under an hour
