Discover the rich flavors of Spain with our delectable Hake in Green Sauce recipe, also known as “Merluza en Salsa Verde.” This traditional dish originates from the Basque region and has gained popularity worldwide. Let’s explore the history, variations, and some valuable tips and tricks to master this culinary delight.
Hake in Green Sauce History
Hake in Green Sauce has a long-standing history in Basque cuisine. With its proximity to the Bay of Biscay, the Basque region boasts an abundance of fresh fish, including hake. This dish emerged as a flavorful way to showcase the delicate taste of hake while incorporating the vibrant flavors of parsley, garlic, and olive oil. Combining these ingredients creates a mouthwatering green sauce that perfectly complements the mild and tender hake fillets.
Hake in Green Sauce Recipe
To cook Hake in Green Sauce, start by preparing the green sauce. Blend fresh parsley, garlic, olive oil, and white wine vinegar until you achieve a smooth, vibrant sauce. Season it with salt and pepper to taste.
Next, season the hake fillets with salt and pepper, lightly dust them with flour and fry them in olive oil until crispy and golden brown. Once cooked, transfer the fillets to a serving dish and generously spoon the green sauce over them.
Hake in Green Sauce Variations
While the classic recipe focuses on hake fillets, some variations incorporate other ingredients. One popular variation is adding clams to the dish. The combination of hake and clams adds a delightful saltiness to the sauce and elevates the overall flavor profile. Add cleaned clams to the pan after flipping the hake fillets and cook until they open.
Tips and Tricks:
- Use fresh and high-quality ingredients, especially hake fillets, to ensure the best flavor and texture.
- Adjust the thickness of the green sauce by adding more or less olive oil to suit your preference.
- Garnish the dish with a sprinkle of chopped parsley or a drizzle of extra virgin olive oil for an extra touch of freshness.
- Serve the Hake in Green Sauce immediately to enjoy it at its best.
Now that you have the history, variations, and valuable tips, you are ready to embark on a culinary adventure with our Hake in Green Sauce recipe. Delight your taste buds with this classic Spanish dish, and let the vibrant flavors of the green sauce transport you to the Basque region. Whether you stick to the traditional recipe or explore exciting variations, Hake in Green Sauce is sure to impress both family and guests alike.
Hake in Green Sauce Recipe: A Classic Spanish Delight
Ingredients
- 4 Hake fresh fillets
- All-purpose flour for dusting
- Olive oil for frying
For the Green Sauce
- 2 Bunches of fresh parsley
- 2 Cloves of garlic
- ¼ Cup Extra virgin olive oil
- 1 tbsp White wine vinegar
- Salt and pepper to taste
Instructions
- Start by preparing the green sauce. In a blender or food processor, combine the fresh parsley (stems removed) and garlic cloves. Pulse until finely chopped.
- Gradually add the olive oil and white wine vinegar to the blender while it's still running. Blend until you have a smooth, vibrant green sauce. Season with salt and pepper to taste. Set the sauce aside.
- Season the hake fillets with salt and pepper on both sides. Lightly dust each fillet with all-purpose flour, shaking off any excess.
- Heat a generous amount of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the hake fillets, skin-side down. Cook for about 3-4 minutes until the skin is crispy and golden brown.
- Carefully flip the hake fillets and cook for an additional 2-3 minutes on the other side until they are cooked through and opaque.
- Remove the cooked hake fillets from the pan and place them on a serving dish or individual plates.
- Spoon the green sauce generously over the hake fillets, covering them completely. You can also drizzle a little extra olive oil on top, if desired.
- Serve the Spanish Hake in Green Sauce immediately while it's still warm. It pairs well with a side of steamed vegetables, roasted potatoes, or a fresh salad.
