How to make Basque Style Hake.
Ingredients: Serves 2
- 2 pieces of fresh hake fillet weighing 125g each, skin off
- 1 garlic clove, peeled and finely chopped
- 1/4 guindilla or dried chilli, thinly sliced
- 4 tbsp extra virgin olive oil
- 1 tbsp plain flour, plus extra for coating the fish
- 150ml fish stock, made from hake bones
- 1 tbsp finely chopped fresh flat-leaf parsley
- Sea salt
- Start by coating on a plate the hake fillets with the flour.
- Heat 2 tablespoons of the oil in a medium sized pan and fry the hake fillets for about 2 minutes on each side.
- Set aside.
- In the same pan, add the remaining oil, chopped garlic and guindilla chilli and heat gently.
- Once the garlic starts to jump, remove the chilli, lower the heat and add the tablespoon of plain flour.
- Cook the flour on a low heat for about one minute, stirring well so the mix does not burn.
- Start pouring the hot hake stock, a laddle at a time, making sure you mixing the sauce well, so you don’t end up with any lumps.
- Use a whisk for this.
- Add some more stock until you get a smooth velvety sauce with the consistency of double cream.
- Check the sauce for seasoning and adjust with a touch of salt.
- Add the hake pieces presentation side up, cover with a lid and poach on a low heat for about 1 minute to warm up and finish cooking.
- Add the freshly chopped parsley, mix into the sauce well, cook on a low heat for 30 seconds.
- Serve with fresh crusty bread.