MERLUZA EN SALSA VERDE

Hake in green sauce

Hake in green sauce

This recipe is a must for all fish lovers: hake in green sauce. The dish is often found in the Basque Country in northern Spain.

As with many other dishes, there are several variations. It is a light, very tasty dish and easy to prepare.

It can also be served with asparagus and hard-boiled eggs, as in this recipe. Another variation includes prawns and mussels.

It is usually served as a main course.

Ingredients

8 slices of hake, approx. 2 cm thick
1 onion
6 cloves of garlic
300 g peas from a jar or frozen
150 ml white wine
350 ml fish stock
4 tbsp freshly chopped parsley
2 tbsp flour
6 tbsp olive oil
4 hard-boiled eggs
8 asparagus spears from a jar

Info

Persons: 4
Preparation: approx. 30 minutes
Difficulty level: easy

The preparation

Step 1:

Peel and dice the onion and garlic.

Step 2:

Heat the olive oil in a large frying pan. When the oil is hot, add the onion and garlic, sprinkle with a little salt, reduce the heat to medium and fry until the onions are translucent.

Step 3:

Add the flour, stir well and fry for another minute.

Step 4:

Then add the wine and fish stock. When the stock comes to the boil, add the freshly chopped parsley.

Step 5:

After about 2-3 minutes, add the hake to the pan. The hake must first simmer on one side for approx. 6 minutes. Then carefully turn it over, add the peas and simmer for another 6 minutes.

Step 6:

Place the hake on a plate and pour the sauce over it. Then garnish with the hard-boiled eggs and asparagus.