Koskera Style Hake With Basque Sauce
2 Qwehli Hake Portion
1 Handful of parsley
10 Grams of minced garlic
100 Grams of clam
1 Pinch of black pepper and salt
5 Grams of Espelette chili pepper
2 Tbsp of white wine
1 Strand of chive, chopped
1 Tbsp of butter
Bake the hake portion in the oven for 10 minutes at 120-140°c with garlic, olive oil, salt and pepper.
In a pan, fry up olive oil, minced garlic, Espelette pepper, clams, white wine, parsley and chive at high heat for 2-3 mins, then reduce over low heat. Once the clams are open, melt 1 tablespoon of butter until foams starting to form.
Plate the hake and clams together and serve!