Hake in green sauce/merluza en salsa verde
237 30 минут 6 порции
The recipe is a classic, widely known, is especially popular in Northern Spain - the Basque Country. The Basques know how and love to eat well. There is a good cook meats, and various snacks, but the most famous of their dishes from fresh sea fish and seafood. Hake (I, as always, don't know her Russian name) - a large fish with white soft flesh, combined with green sauce get delicious dish.
Ingredients for Hake in green sauce/merluza en salsa verde
- Fish - 800 g
- Shrimp - 12 PCs
- Seafood - 250 g
- Flour - 2 tbsp
- Olive oil - 100 ml
- Garlic - 2 the tooth.
- Chicken egg - 3 PCs
- Parsley - 1 Puig.
- Green peas - 1 ban.
- Dry white wine - 100 ml
- Broth - 200 ml
- Asparagus - 1 ban.
- Lemon - 1 piece
- Onion - 1 piece
Step by step instruction of cooking Hake in green sauce/merluza en salsa verde
From fish heads, boil the broth.
Almejas fill with water with salt and leave for 20 minutes, so they opened the sash and washed the sand from the middle.
In a wide flat saucepan, slightly fry in butter shrimp, otstavlyaem
Dip the fish in flour and fry in the same
Prepare the green sauce: fry in butter finely chopped onion, garlic,
add a spoonful of flour, add a glass of fish broth, stir well to avoid lumps,
add wine, parsley, peas, proverjaem 5 min.
In the sauce is ready lay almejas and heated to the date of opening of the valves
Immediately add the fried fish, shrimp, canned white asparagus, slices of boiled eggs, heated to boiling,
pour lemon juice and serve in the same dish.
Serve in a plate fish, pour sauce with seafood
served with asparagus and a boiled egg.