Would you like to try a slightly more elaborate dish to surprise your family with?
Then you have to try making this recipe from two Michelin star chef Pablo González. Some delicious hake loins in green sauce . For this dish you can do without the clams, but they give it that incredible sea flavor that perfectly complements this sauce. You can replace asparagus and artichokes with any other vegetables that you have in the fridge and that you want to take advantage of.
Diners: 1-2 people
- 2-4 hake loins
- Some flour
- Fresh parsley
- Wild asparagus
- Salt, pepper, extra virgin olive oil.
- Step 1:
We wash the clams and let them rest in water. Change the water as many times as necessary if you notice any sand floating around.
- Step 2:
In a saucepan with olive oil, add the chopped garlic so that it browns and add the flour until it cooks (you will notice a slight smell of toasted bread).
- Step 3:
Add the broth and let it sit until it boils. We add the artichoke hearts and the chopped asparagus as well as the salt.
- Step 4:
Finally, we add the loins and clams, covering the pot so that they steam. We add the final touches such as parsley and chopped chilli. Ready to serve!