no doubt Hake with green sauce It is one of the great classics of Spanish gastronomy, combining a delicious flavor with an elaboration without too many complications. Of course, if there’s one recipe that doesn’t fail, the classic one, the Basque one, our colleagues from Directo al Paladar reminded us, and it’s definitely a hit.
Peel and chop the garlic and sauté in a low saucepan, being careful not to burn it (so that they don’t make the final result bitter). Add the grated onion and fry over very low heat until well-boiled and translucent. Add a tablespoon of flour, mix well and fry for a couple of minutes.
Let’s pour the white wine and broth, Mix the flour with the flour so that no lumps form and cook for ten minutes. so that the sauce adheres well. Meanwhile, chop a handful of fresh parsley leaves and add to the pan along with the pre-seasoned hake slices and oysters (if using).
So the hake cooks faster, we close the pot and cook over medium heat for five minutes or until the mussels open and the hake is ready (this depends on the thickness of the slices). Drain the asparagus (if using) and cut into three parts, garnish each plate with them before serving.
Five keys to getting the green sauce hake recipe
And beyond the steps we’ve outlined, those who know how to cook best wanted to give us the keys to cook so well that everyone is asking us for the recipe.
Very fresh hake with firm meat
Undoubtedly, any recipe worth its salt should have a good raw material, and in this case no less. The advice they give us is that the slices hold the middle bone and impart more flavor.
Prepare a homemade broth
One of the moments that will make a difference when making a good recipe for green sauce hake would be a good homemade fish broth. So, taking advantage of the moment of purchasing the hake, we will take the bones and head, make a homemade incense, add chopped onions and leeks, shrimp shells (if used) and cook on low heat. Heat for 20 minutes.
Just the right amount of golden garlic
Be careful with the garlic because you only need to brown it, it will be bitter if it goes too far and they take on more color, so be careful.
well-cooked flour
On the other hand, as friends from Directo al Paladar have told us, it is important in this sense that the flour is not raw, so it is ideal to lightly cook the liquids before adding them to the casserole. Then we leave it to cook on low heat for a few minutes together with the wine and fish broth.
Parsley is better at the last minute
Finally, we just need to add the parsley, but don’t overcook it at the end because otherwise it will turn brown and the hake will be in the date sauce, not the green sauce.
And so far, here are the basics to get a recipe full of flavor, very healthy and easy to make.
Photos | Directly to the Palate
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
