Hake fillets in a green sauce with clams

For the hake

• Prepare the hake: fillet the hake and take portions of 200 g each. 
• Make a substantial fumet with the bones and the head of the hake.
• Brunoise the garlic and put it in a pan with oil. 
• Simmer over a low heat until the garlic floats.
• Remove it from the heat and sprinkle some flour and some chopped parsley (brunoise).
• Add the seasoned hake (you can also flour it) and allow both sides to cook for a bit, slowly add some white wine and fumet.
• Finish cooking the hake over a low heat while covering it.

For the clams

• Repeat the same process you did with the hake.
• Once all of the clams are open, remove them from the heat.

SET UP

• Plate the fish by placing the hake in the middle of the dish and the clams around it.
• Mix the two resulting sauces together and bring them to the boil.
• Mix thoroughly with a whisk, check the seasoning and thickness and add some more parsley.
• To finish it off, sauce the hake and the clams with the green sauce.