Best Hake In Green Sauce Recipes

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MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)



Merluza en Salsa Verde (Hake in a Green Sauce) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/4 pounds hake fillets, skin on
Salt
1/3 cup olive oil
2 cloves garlic, peeled and finely chopped
1 tablespoon flour
1/2 cup clam broth or natural clam juice
1/2 cup dry white wine
2 tablespoons finely chopped fresh parsley

Steps:

  • Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
  • Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
  • Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.;

HAKE IN GREEN SAUCE



Hake in Green Sauce image

Categories     Fish     Dinner     Pea     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 11

3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail
1 cup water
1 small onion, chopped
1/4 cup minced fresh flat-leaf parsley plus 2 sprigs
3 large garlic cloves, thinly sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
3/4 cup cooked fresh peas or frozen peas, thawed
Special Equipment
a 12-inch-wide earthenware cazuela* or heavy metal pot (about 3 inches deep) with 2 handles

Steps:

  • Make fish stock:
  • Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
  • Cook fish:
  • Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.

HAKE IN GREEN SAUCE



Hake in Green Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 thick steaks of hake, haddock or tilefish
Juice of 1 lemon
2 to 3 tablespoons olive oil
4 cloves garlic
3 medium potatoes, thinly sliced
1 tablespoon flour
1 bay leaf
4 tablespoons parsley, chopped

Steps:

  • Wash steaks and pat dry, then squeeze the lemon juice over them.
  • In an earthenware casserole heat two or three tablespoons of olive oil. Brown the cloves of garlic in the oil, then remove them and keep them ready in a mortar.
  • Fry the potato slices for two to three minutes, then remove the casserole from the heat while you add the flour with about half a cup of water and the bay leaf. Continue cooking for a few minutes until the potato is soft. At this point, season the steaks with salt and put them in, too, followed by the garlic and parsley which you have pounded together in the mortar with a few drops of water.
  • Resume cooking, shaking the casserole over the heat occasionally. The dish will be ready in 20 to 30 minutes and is served in the casserole. The sauce will be light green and may be garnished with a sprinkling of fresh parsley at the last minute.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 2 grams

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