Hake fillets in green sauce with kokotxas

45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
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, bulb 2.0 ud
Parsley 15.0 g
Leek 1.0 ud
Plain flour 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 5.84 g
Saturates 7.29 g
Monounsaturated fatty acids 26.16 g
Polyunsaturated fatty acids 10.44 g
Cholesterol 131.72 mg
Calcium 235.59 mg
Iron 23.74 mg
Zinc 1.53 mg
Vitamin A 150.71 ug
Vitamin C 50.74 g
Folic acid 167.27 ug
Salt (Sodium) 722.2 mg
Sugars 11.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.