Hake fillets in a green sauce with clams
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.
- 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.
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