The other day I wanted to prepare a hake in green sauce, but I had clams, so I preferred to improvise a bit with what I had at home and made a sauce hake, with some green :) but that is not the recipe Basque typical of hake in green sauce.
This is one of those easy recipes that are made at a time, but if you put it for entertaining at home are staying really well. Certainly one of hake fish that tend to get very expensive at Christmas, so if they can not grab a few slices fresh frozen hake and holy Easter.
This is one of those easy recipes that are made at a time, but if you put it for entertaining at home are staying really well. Certainly one of hake fish that tend to get very expensive at Christmas, so if they can not grab a few slices fresh frozen hake and holy Easter.
Ingredients for Hake in Salsa (for 2 people):
4 slices of hake between 3 and 4 inches thick (2 slices per person)
120 grams of onion (about half a large onion)
2 cloves of garlic
20 grams of raw almonds
1 slice of bread (40 g) or alternatively a slice of bread
250 ml (1 quart) of fish stock (if you're not using a bouillon concentrate)
125 ml (half a glass tube) with white wine for cooking
parsley
olive oil
salt and pepper
Recipe for Hake in Salsa "almost green" (for two people):
Chop the onion finely and place in a large skillet (or if you're in a casserole) fire with 5 tablespoons olive oil. Let it pochen.
Peel the garlic, finely pícalos onion and when ready add them. Leave a minute or two to brown a bit but without burning anything (would taste too strong).
Now add the half glass of white wine and let reduce slightly.
Put to heat the quart of fish stock.
While a pan roasted piece of bread with a tablespoon of olive oil.
When the pan (do not burn tuéstalo only a little) break it apart and put it in a mortar with almonds (slightly chopped to facilitate crushed) and a pinch of salt (adds very little, and rectify the end). Smash everything.
Add hot fish broth to the pan (or casserole) and incorporates the crushed (almonds and bread). Stir a little and cook for 5 minutes.
After this time we take the blender and without jumping out of thin sauce left without visible pieces. If you want a thinner sauce can pass through a sieve or a Chinese, but if you pass either the mixer will be a sauce with a nice texture.
We let the sauce heat a couple of minutes and add two tablespoons with chopped fresh parsley and slices of hake. Before you add the hake rub salt and pepper on each slice on both sides.
Leaving hake slices fire for two or three minutes on each side and ready. Serve in a dish with plenty of sauce and sprinkle with a little more parsley on top (see photo). Off the kitchen and get lunch!
To eat:
The sauces can be thickened in many ways, with flour, breadcrumbs, pan fried in even almonds. This time I combined almonds and fried bread (or toast) to achieve a dense and flavorful sauce. You can try roasted crushed almonds before and will give a different flavor.
By the way, do not forget to include a chunk of bread for dipping in the sauce. I'm not much for fish but this time clean plate.
Hope you like the recipe for hake in salsa and enjoy at the table with this dish.
4 slices of hake between 3 and 4 inches thick (2 slices per person)
120 grams of onion (about half a large onion)
2 cloves of garlic
20 grams of raw almonds
1 slice of bread (40 g) or alternatively a slice of bread
250 ml (1 quart) of fish stock (if you're not using a bouillon concentrate)
125 ml (half a glass tube) with white wine for cooking
parsley
olive oil
salt and pepper
Recipe for Hake in Salsa "almost green" (for two people):
Chop the onion finely and place in a large skillet (or if you're in a casserole) fire with 5 tablespoons olive oil. Let it pochen.
Peel the garlic, finely pícalos onion and when ready add them. Leave a minute or two to brown a bit but without burning anything (would taste too strong).
Now add the half glass of white wine and let reduce slightly.
Put to heat the quart of fish stock.
While a pan roasted piece of bread with a tablespoon of olive oil.
When the pan (do not burn tuéstalo only a little) break it apart and put it in a mortar with almonds (slightly chopped to facilitate crushed) and a pinch of salt (adds very little, and rectify the end). Smash everything.
Add hot fish broth to the pan (or casserole) and incorporates the crushed (almonds and bread). Stir a little and cook for 5 minutes.
After this time we take the blender and without jumping out of thin sauce left without visible pieces. If you want a thinner sauce can pass through a sieve or a Chinese, but if you pass either the mixer will be a sauce with a nice texture.
We let the sauce heat a couple of minutes and add two tablespoons with chopped fresh parsley and slices of hake. Before you add the hake rub salt and pepper on each slice on both sides.
Leaving hake slices fire for two or three minutes on each side and ready. Serve in a dish with plenty of sauce and sprinkle with a little more parsley on top (see photo). Off the kitchen and get lunch!
To eat:
The sauces can be thickened in many ways, with flour, breadcrumbs, pan fried in even almonds. This time I combined almonds and fried bread (or toast) to achieve a dense and flavorful sauce. You can try roasted crushed almonds before and will give a different flavor.
By the way, do not forget to include a chunk of bread for dipping in the sauce. I'm not much for fish but this time clean plate.
Hope you like the recipe for hake in salsa and enjoy at the table with this dish.
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