Behind a title that may seem somewhat refined hides a simple dish that has impressed the most demanding palates of our planet: hake in green sauce. This delicacy is the result of a harmonious fusion of flavours seasoned with an extra virgin of the Picual variety that impregnates the raw materials with pleasant nuances: Magnun Sess Superior.

Hake in green sauce is one of the most representative dishes of Spanish gastronomy, particularly the Basque one. It is true that, the simplicity of the recipe and its exquisiteness, have made it replicated in many parts of the world where it is possible to find it cooked with native fish.

We have chosen, as we announced earlier, this white saltwater fish, which has a low fat content and a large amount of protein, vitamins – especially of the B group – and minerals – phosphorus, potassium, magnesium and zinc.

Very versatile in culinary terms, hake does not require great culinary knowledge to be tasted, as it can be harmonised with an infinite number of ingredients and handled with different cooking methods.

An easy and healthy recipe worth discovering! You will surrender to the delicate charms of this dish endowed with infinite qualities.

INGREDIENTS (4 pax)

• Extra virgin olive oil Magnun Sess Superior
  
• 8 hake loins
• 1 onion
• 3 garlic cloves
• 300 ml fish stock
• 1 glass of white wine
• 1 heaping tablespoon of flour
• Ground pepper (to taste)
• Fresh parsley (to taste)
• Peas (to taste)
• Salt (to taste)

 

 

 

 

ELABORATION

First, we peel and chop the garlic cloves and, in a pan with extra virgin olive oil Magnun Sess Superior, we sauté them. When they become golden brown, add the onion, which you have previously chopped, and a pinch of salt. Fry over a low heat.

When the onion is poached, add the flour and stir constantly so that there are no lumps for approximately 2-3 minutes.

After this time, pour in the fish stock together with the white wine and continue stirring for 2 minutes. Let it boil for about 10 more minutes.

Wash and chop the parsley and add it to the casserole with the peas and the previously seasoned hake fillets. Cover and leave to cook for another 5 minutes until the hake is ready (it is important to check this, as the cooking time will depend on the thickness of the loins).

When time is up, we remove the pan from the heat and extract the sauce to beat it.

IMPORTANT: This plate allows variations. For example, you can replace the peas with clams or white asparagus and accompany it with chopped boiled egg. As for the sauce, if we want it to be thicker, we add more flour. If we like it more liquid, it will be enough to add more fish stock.

PRESENTATION

In a deep dish we prepare the hake loins together with the green sauce. We crown the composition with a splash of extra virgin olive oil Magnun Sess Superior and decorate it with a leaf of parsley.

If you need more information, please contact us and we will be happy to help you!