Hake fillets in a green sauce with clams

45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Hake 1.25 kg
Fisherman style clams 0.5 kg
Garlic 5.0 ud
Parsley 2.5 g
Txuri flour (R) 0.04 kg
Fumet 1.0 l
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration

For the hake

  • Prepare the hake: fillet the hake and take portions of 200 g each. 
  • Make a substantial fumet with the bones and the head of the hake.
  • Brunoise the garlic and put it in a pan with oil. 
  • Simmer over a low heat until the garlic floats.
  • Remove it from the heat and sprinkle some flour and some chopped parsley (brunoise).
  • Add the seasoned hake (you can also flour it) and allow both sides to cook for a bit, slowly add some white wine and fumet.
  • Finish cooking the hake over a low heat while covering it.

For the clams

  • Repeat the same process you did with the hake.
  • Once all of the clams are open, remove them from the heat.

SET UP

  • Plate the fish by placing the hake in the middle of the dish and the clams around it.
  • Mix the two resulting sauces together and bring them to the boil.
  • Mix thoroughly with a whisk, check the seasoning and thickness and add some more parsley.
  • To finish it off, sauce the hake and the clams with the green sauce.
Nutritional information (1 portion)
Fiber 8.47 g
Saturates 4.5 g
Monounsaturated fatty acids 15.33 g
Polyunsaturated fatty acids 3.95 g
Cholesterol 207.6 mg
Calcium 388.43 mg
Iron 54.61 mg
Zinc 14.72 mg
Vitamin A 484.67 ug
Vitamin C 57.24 g
Folic acid 256.97 ug
Salt (Sodium) 319.5 mg
Sugars 19.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.