Hake In Rich Sauce Merluza A Lo Jaizkibel
Serving Size : 2
Ingredients for prepare Hake In Rich Sauce Merluza A Lo Jaizkibel
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | pieces | serving-size of fillet of hake |
or other white fish
hake in rich sauce merluza a lo jaizkibel |
| 8 | | clams - cleaned |
| 2 | tablespoons | olive oil |
| 2 | medium | garlic cloves - peeled |
| 1 | tablespoon | flour - heaping tbsp |
| 1 | tablespoon | chopped parsley - rounded tbsp |
| 1/4 | cup | dry white wine |
| 2 | tablespoons | green peas - canned or precooked - heaping tbs |
| 4 | | canned white asparagus tips |
| 1 | tablespoon | juice from canned asparagus |
| 1 | | egg yolk |
salt to taste
hake in rich sauce merluza a lo jaizkibel |
| 1/2 | cup | water |
recipe Hake In Rich Sauce Merluza A Lo Jaizkibel
Heat olive oil in a flat earthenware casserole. Crush
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and mince garlic cloves. Fry slowly in the barely heated oil. When they take on color,
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add the flour, parsley, and hake, in that order. Jiggle the casserole to
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mix. In another receptacle, open eight clams in 1/2 cup water over a hot fire. As soon as
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the clams have opened, turn the hake over, sprinkle it with white wine, remove a shell from each clam, and
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add the clams to the casserole with about a tablespoon of the water in which the clams cooked. Jiggle
Hake In Rich Sauce Merluza A Lo Jaizkibel
and shake the casserole to blend. Add the peas and asparagus tips.
Hake In Rich Sauce Merluza A Lo Jaizkibel
Season with salt and shake the casserole to blend. When the sauce has taken on the consistency
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of a cream sauce, put the yolk of an egg in a cup, add to it 1
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tablespoon of the juice from the can of asparagus, and mix it with a fork.
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Remove casserole from fire. Empty contents of cup over casserole and immediately lift
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casserole and swirl and shake it from side to side to blend the egg yolk with the
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sauce quickly. The dish is now ready to serve. Comments: This recipe is the creation of Senor Candido Tojal Varela,
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chef of the restaurant of the Hotel San Sebastian in the town of the same name.
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Because it is both simple and rich, the dish, which won the chef a prize in the First Gastronomic
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Competition of the Province of Guipuzcoa, should become one of the classics of the Basque cuisine. The proportions
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in the recipe are for two people; a double recipe for four would be best made simultaneously
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in two casseroles of equal size.
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