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Recipe: Hake in Green Sauce (Merluza en Salsa Verde)

Main Dishes - Fish, Shellfish
HAKE IN GREEN SAUCE
(MERLUZA EN SALSA VERDE)


4 hake steaks (about 200g each)
1 glass fish stock
some flour
a sprig parsley, well chopped
virgin olive oil
salt and freshly ground black pepper
2 hard boiled eggs
1 small tin asparagus
4 to 5 cloves garlic, finely chopped or sliced

Gently heat the oil in a shallow heatproof dish. Once hot, toss in the garlic and cook until just turning golden.

Meanwhile, wash and dry the fish, coat with the flour and add to the dish. Brown slightly then pour over the stock, parsley, salt and pepper, simmering until the sauce thickens and the fish is just tender.

TO SERVE:
Remove dish from heat and garnish with the hard boiled eggs, quartered, and some asapargus tips.

Yield: 4 servings
adapted from source: Esther Perez Solsona
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