Hake with clams and salsa verde Recipe

Poached hake with steamed clams and potatoes in a rich parsley sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5


Pour people
  • Slice(s) of hake : 6 whole
  • Clam(s) : 1 kg
  • Olive oil : 100 ml
  • Garlic clove(s) : 4 whole
  • Plain flour : 10 g
  • Curly parsley : 0.5 bunch
  • Baby potato(es) : 500 g
  • Unsalted butter : 15 g
  • Fish stock : 350 ml
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 6 pinch(es)


  • ETAPE 1

    Bring stock to the boil in a small saucepan. Remove from heat, cover and keep warm. Chop the parsley and set aside.


    Cut the potatoes in half and cook in salted water until tender. When cooked, drain, add a knob of butter and keep warm.


    Season fish on both sides with salt and pepper. Heat oil in a frying pan over medium heat. Cook the garlic for 1 minute. Add flour and cook, stirring constantly, for 30 seconds or until well combined. Pour in the fish stock, bring to a simmer and cook until slightly reduced. Strain through a fine sieve and return to same pan.

    Add fish fillets, skin side up, reduce heat to low and cook, spooning sauce over the top of the fillets, for 4 minutes. Turn fish over and cook, shaking pan occasionally until the the fish is almost cooked through. Carefully transfer fish to a tray and keep warm. Reserve pan and sauce.

    Add clams to the sauce pan over medium heat. Cover and cook for until clams open. Add clams to fish and stir parsley through the sauce. Season with salt and pepper, add the fish, clams and the potatoes and cook for 2 minutes in a very lot heat.

  • 4. TO SERVE

    Place the fish on the middle of the plate and put the clams and potatoes around it, pour the sauce over the fish and serve.

Chef's tip

«This recipe also works well with other white fish such as halibut or pollock. »

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