Hake In Green Sauce With Asparagus (basque Elegance: Merluza A La Koskera)
This Hake in Green Sauce with Asparagus, also known as Merluza a la Koskera, is a classic Basque dish that exudes elegance and flavor. The combination of tender hake fish and vibrant green sauce is a true delight for the senses.
Ingredients
- 4 hake fillets
- 1 bunch of asparagus
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season the hake fillets with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear the hake fillets for 3-4 minutes on each side until golden. Remove from the skillet and set aside.
- In the same skillet, sauté the chopped onion and minced garlic until softened.
- Pour in the white wine and let it reduce by half.
- Add the chicken or vegetable broth and bring to a simmer.
- Place the hake fillets back into the skillet and add the asparagus. Cover and let it cook for 8-10 minutes until the fish is cooked through and the asparagus is tender.
- Stir in the heavy cream and let the sauce simmer for a few more minutes until slightly thickened.
- Serve the hake in green sauce with asparagus hot, accompanied by crusty bread or over a bed of rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 12g
- Protein
- 30g
- Fat
- 15g
Supplies
Large skillet Cutting board Knife Measuring cups and spoons
Tools
Serving platter Tongs Saucepan
Serving suggestions
This dish pairs beautifully with a crisp white wine and a side of roasted potatoes or a fresh green salad.
Tips & tricks
For a lighter version, you can substitute the heavy cream with coconut milk for a dairy-free alternative.
Cost
$25