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This holiday season, impress your guests with an elegant yet easy-to-make dish: hake and Gulas del Norte with clams in a delicate green sauce. A gourmet touch that turns any holiday dinner into an unforgettable feast.
Time
30 min
Servings
4 servings
1 medium hake
12 clams
300 ml fish broth
20 g flour
1 spring onion
1 garlic clove
100 g peas
30 g parsley
20 ml olive oil
Salt to taste
1 Sauté the finely chopped onion and garlic until golden. Add the flour, stir until lightly toasted, then gradually pour in the fish broth to create a smooth green sauce.
2 Season the hake fillets with a pinch of salt. Add the hake and clams to the sauce, cover, and cook until the clams open.
3 In a separate pan, lightly sauté the Gulas and finish with chopped parsley.
4 To serve, spoon the sauce into a deep plate, place the hake on top, add the Gulas®, and finish with a few clams.
TIPS:
Recipe provided by La Gula del Norte
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