Hake fillets in a green sauce with clams
Allergens:
Ingredients for 5 portions
Calculate portions
Hake
1.25 kg
Large farmed clam
0.4 kg
Intense olive oil
0.1 l
Garlic, bulb
5.0 ud
Parsley
2.5 g
Plain flour
0.04 kg
Fumet
1.0 l
Elaboration
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.
Nutritional information (1 portion)
Energy
475.34
kcal
Carbohydrates
27.39
g
Proteins
31.32
g
Lipids
24.82
g
Fiber
8.45
g
Saturates
4.3
g
Monounsaturated fatty acids
15.07
g
Polyunsaturated fatty acids
3.61
g
Cholesterol
140.46
mg
Calcium
257.64
mg
Iron
27.96
mg
Zinc
3.08
mg
Vitamin A
264.67
ug
Vitamin C
56.88
g
Folic acid
236.49
ug
Salt (Sodium)
689.5
mg
Sugars
19.44
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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