Although Christmas is over, we still have a few days of feasting left, especially for the New Years Eve. If you are in charge of the food this year and need a recipe for a easy and tasty dinner, but at the same time healthy, here is a proposal that might interest you: hake in green sauce. Based on the classic basque recipethis dish will fall in love with its simplicity.
To begin with, we will peel and chop the garlic cloves and sauté them in a low casserole, taking care not to burn them (otherwise, they can make the final result bitter). We will add the previously grated onion and fry it over a very low heat until it is poached and it becomes translucent. At this point, we will add a tablespoon of flour, stir well and sauté the mixture for a couple of minutes.
Immediately afterwards we will pour the white wine and the broth, and we will stir it so that lumps do not form with the flour. Let it cook for ten minutes so that the sauce sets well. On the other hand, we chop a good handful of fresh parsley leaves to add to the casserole along with the hake slices (previously seasoned) and the clams -if you choose them-.
For the fish to cook faster, cover the pan and let it cook for five minutes over medium heat (or until we see that the clams have opened and the hake is ready). Finally, we will drain the asparagus (if we want to add them to the dish) and cut them into three pieces to decorate the dish before serving.
With what to accompany the hake in green sauce
This recipe is one of those that always succeed -regardless of the occasion-. Easy and quick to make, it can be seasoned with seafood, although if you prefer it can also be accompanied by potatoes and peas. In addition, its sauce invites to be dunked with a good slice of bread (if it is from an artisanal bakery, the better).
Photos | Geraud Pfeiffer, Direct to the palate
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This recipe proves that we can cook a quick, easy and delicious dinner with very little
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by Charlie.