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                                                                                                            

1. Bake the hake portion in the oven for 10 minutes at 120-140°c with garlic, olive oil, salt and pepper.

2. 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.

3. Plate the hake and clams together and serve!

巴斯克式無須鱈                                                                                     

做法：

1. 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

2. 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

3. 將無須鱈同白蛤一同排盤

4. 完成！