Hake fillets in green sauce with kokotxas

45 min
Cuisine type: Basque cuisine
Type of dish: Fish
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Hake 1.2 kg
Table salt 3.0 g
Kokotxas (cheek) of hake, frozen 0.125 kg
Garlic 2.0 ud
Parsley 15.0 g
Leek 1.0 ud
Txuri flour (R) 0.05 kg

For the hake:

  • Prepare the hake by removing the scales.
  • Ration the hake into skinless suprêmes of 180 g each.

Green sauce.

For the kokotxas:

  • Clean the kokotxas by removing the skin.
  • Cook the garlic in olive oil being careful that they do not brown. Allow the oil to reduce in temperature and add parsley.
  • Add the kokotxas and gently confit them for a few minutes, since the kokotxas do not require much time to be cooked.
  • Remove from the heat and emulsify the pil-pil sauce derived from the kokotxas.
  • Add salt to taste and check if the colour is the desired one (parsley and parsley oil are optional).



  • Bring the green sauce to the boil in a pan and once the sauce is boiling, gently poach the hake in the sauce.
  • Mix the kokotxas and the sauces off the heat.
  • Add salt to taste and add some colour to the dish with some fresh parsley.
  • Place the hake loin and the kokotxas on a plate and cover them with sauce.
  • Decorate with the fried leek.
Nutritional information (1 portion)
Fiber 17.07 g
Saturates 7.83 g
Monounsaturated fatty acids 26.37 g
Polyunsaturated fatty acids 11.41 g
Cholesterol 163.88 mg
Calcium 476.66 mg
Iron 32.78 mg
Zinc 2.69 mg
Vitamin A 423.73 ug
Vitamin C 125.72 g
Folic acid 461.28 ug
Salt (Sodium) 792.64 mg
Sugars 38.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.