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Merluza en salsa verde is the quintessential Basque fish dish, featuring thick hake fillets cooked in a vibrant, silky green sauce made from olive oil, garlic, white wine, fish stock, and an abundance of fresh parsley. The clams, asparagus, peas, and halved hard-boiled eggs nestled around the fish transform a simple preparation into a festive, beautifully composed plate that is the pride of Basque kitchens from home to high restaurant. The technique of emulsifying the sauce by continuously swirling the pan is a skill passed down through generations of Basque cooks. This dish exemplifies the Basque devotion to quality fish treated with absolute respect.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
285 kcal
For 4 serving(s)
Per serving
Season hake fillets with salt; heat olive oil in a wide, shallow casserole and gently fry sliced garlic until softened but not browned.
Lightly flour the hake fillets and add them to the pan, presentation side down; cook 2 minutes, then gently turn.
Add white wine and fish stock; shake and swirl the pan continuously to begin emulsifying the sauce.
Add purged clams, trimmed asparagus cut into 3 cm pieces, and green peas; cover and cook 3-4 minutes until clams open.
Scatter chopped fresh parsley over everything and continue swirling the pan gently - the sauce should thicken into a smooth, glossy green emulsion.
Add sliced hard-boiled eggs as garnish and serve directly from the casserole at the table, making sure each plate receives the full spread of elements.
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