11 Jun Hake in garlic sauce
The main feature of this Spanish dish is green garlic sauce, and here’s how to cook it:
Finely chop three cloves of medium-sized garlic. Then parsley my, dry and also finely chopped to get three tablespoons of greenery with a slide. In the pan, generously pour Extra Virgin olive oil (about 4 tablespoons). When the oil warms up, put the garlic in it and lightly fry it. After a couple of minutes, add parsley and mix until a homogeneous mixture and simmer on low heat. Lemon juice, white dry wine and flour are additional ingredients that can be added by inspiration.
At this time we take hake steaks (3-4 pieces) and dip a napkin on both sides so that the water does not get into our sauce. Fry fish in green sauce for 10-12 minutes on each side. Fish pieces should not touch each other. In the process of frying, you can add a bay leaf to the pan. When serving, the fish (and garnish) are topped with sauce.
In Spain, so prepare a variety of seafood dishes. Hake (merlouza) can be replaced with squid with shrimp or other white fish, for example. In the dish, you can also add a tablespoon of capers or crushed canned anchovies.