Hake Basque Style
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
You can use either canned asparagus and peas or fresh ones.
Ingredients
- Hake - 2 lbs
- Asparagus - 1 bunch
- Pea shoots - 17.6 oz
- Olive Oil - 4 tablespoons
- Onion - 1 head
- Garlic - 1 clove
- Wheat Flour - 1 tablespoon
- Parsley - 1 stem
- Chopped Sage Leaves - 1 tablespoon
- Chicken Egg - 1 piece
- Salt - to taste
Step by Step guide
Step 1
In a large pot, bring salted water to a boil. When the water boils, add the asparagus and submerge it. Cover with a lid, bring to a boil again, and cook for 10 minutes. The asparagus should become tender. Drain the water, dry the asparagus, and set it aside for a while.
Step 2
In another pot, bring more salted water to a boil, add the peeled peas, and cook for about 20–30 minutes until they become soft. Drain the water and set the peas aside.
Step 3
In a skillet, heat the olive oil. Add the chopped onion and garlic and sauté, stirring occasionally, over low heat for about 5–7 minutes. The onion should become soft and translucent.
Step 4
Stir in the flour and continue cooking, stirring constantly, for another 2 minutes.
Step 5
Gradually, in small portions, add 250 ml of water and add the finely chopped parsley. Continuously stirring, cook for another 8 minutes.
Step 6
Remove from heat and blend in a blender or strain through a sieve.
Step 7
Cut the hake fillet into 6 steaks. Lightly season with salt, place in a heatproof dish, and pour the sauce over. Add about 450 ml of water if the fish is not fully covered with sauce. Cook over medium heat, shaking occasionally, for 12 minutes.
Step 8
Sprinkle the steaks with parsley, add the peas, asparagus, and chopped hard-boiled egg, and warm over low heat for about 5 minutes. Season to taste and serve immediately.
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