| |
|
|
|
| |
Great
Recipes - Spinach-style Hake Recipe
|
|
|
|
|
|
| |
|
Spanish-style Hake Recipe
Ingredients
-
30ml/2 tbsp olive oil
-
25g/1 oz butter
-
1 onion, chopped
-
3 garlic cloves, crushed
-
15g/1/2 oz plain flour
-
2.5ml/1/2 tsp paprika
-
4 hake cutlets (about 175g/6 oz each)
-
250g/8 oz fine green beans, cut into 2.5cm/1 in
lengths
-
350ml/12 fl oz fresh fish stock
-
150ml/1/4 pint generous 1/2 cup dry white wine
-
30ml/2 tbsp dry sherry
-
15-20 live mussels in the shell, cleaned
-
45ml/3 tbsp chopped fresh parsley
-
salt and ground black pepper
-
crusty bread, to serve
Serves 4
Method:
-
Heat the oil and butter in a sauté or frying pan and
cook the onion for 5 minutes, until softened but not
browned. Add the crushed garlic and cook for 1
minute more.
-
Mix together the plain flour and paprika, then
lightly dust over the hake cutlets. Push the sautéed
onion and garlic to one side of the pan.
-
Add the hake cutlets to the pan and fry until golden
on both sides. Stir in the beans, stock, wine,
sherry and season to taste with salt and pepper.
Bring to boil and cook for about 2 minutes.
-
Add the mussels and parsley, over the pan with a
tight-fitting lid and cook for 5-8 minutes, until
the mussels have opened. Discard any that do not
open.
-
Serve the hake in warmed, shallow soup bowls with
crusty bread to mop op the juices.
|
|
|
|
|
|
|
|
|
