
Koskera Style Hake With Basque Sauce
Ingredients
Serves 2
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
Preparation
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Bake the hake portion in the oven for 10 minutes at 120-140°c with garlic, olive oil, salt and pepper.
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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.
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Plate the hake and clams together and serve!
巴斯克式無須鱈
做法:
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將無須鱈放置于烤盤上並加入蒜頭,橄欖油,鹽,黑胡椒;烤爐内于120°-140°烤10分鐘
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鑊落油,加入蒜頭,辣椒粉,白蛤,白葡萄酒,番茜,葱花大火翻炒2-3分鐘,轉小火煮至白蛤開蓋后,加入牛油煮至起沫
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將無須鱈同白蛤一同排盤
- 完成!