Angus
Hake with Salsa Verde
Fry garlic in oil until browned then add flour and stir. Add wine and stir.
Add fish stock and salt. Heat for a minute then add parsley.
Place hake fillets and peas on top. Cook gently for 3 minutes then turn the hake.
Keep gently cooking and shaking the pan for 5 minutes.
Serve with sliced boiled potatoes.
Note: Boiled eggs, asparagus, prawns and clams can be added to enhance the dish.
Add fish stock and salt. Heat for a minute then add parsley.
Place hake fillets and peas on top. Cook gently for 3 minutes then turn the hake.
Keep gently cooking and shaking the pan for 5 minutes.
Serve with sliced boiled potatoes.
Note: Boiled eggs, asparagus, prawns and clams can be added to enhance the dish.
Ingredients:
Serves 2
2 hake fillets
2 cloves of garlic(finely chopped)
1 tablespoon of parsley (finely chopped)
2 tablespoons of flour
100 ml fish stock
pinch of salt
300 grams frozen peas
1 tablespoon of Cold Pressed Rapeseed Oil
1 glass of white wine
Serves 2
2 hake fillets
2 cloves of garlic(finely chopped)
1 tablespoon of parsley (finely chopped)
2 tablespoons of flour
100 ml fish stock
pinch of salt
300 grams frozen peas
1 tablespoon of Cold Pressed Rapeseed Oil
1 glass of white wine
