Merluza en Salsa Verde

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the hake fillets dry with paper towels and season generously with salt and pepper on both sides.

   Ca. 2 min.

   Kokkens note: Drying the fish helps it sear better and prevents sticking.

2. 2

   Heat the olive oil in a large, shallow pan or skillet over medium heat.

   Ca. 1 min.

3. 3

   Add the sliced garlic to the pan and sauté for about 1 minute until fragrant but not browned.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, as it can become bitter.

4. 4

   Stir in the all-purpose flour and cook for 30 seconds, stirring constantly, to create a roux.

   Ca. 1 min.

   Kokkens note: This helps thicken the sauce slightly.

5. 5

   Pour in the dry white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the alcohol smell dissipates.

   Ca. 2 min.

6. 6

   Add the fish stock and bring the sauce to a gentle simmer, stirring occasionally.

   Ca. 3 min.

7. 7

   Carefully place the seasoned hake fillets into the simmering sauce.

   Ca. 1 min.

   Kokkens note: Ensure the fish is mostly submerged in the sauce.

8. 8

   Cover the pan and gently simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

   Ca. 10 min.

   Kokkens note: Cooking time will vary depending on the thickness of your fillets. Avoid overcooking to keep the fish moist.

9. 9

   Remove the pan from the heat and stir in the fresh parsley.

   Ca. 1 min.

   Kokkens note: Adding parsley at the end preserves its fresh flavor and vibrant color.

10. 10

    Taste the sauce and adjust seasoning with additional salt and pepper if needed.

    Ca. 1 min.

11. 11

    Serve immediately, spooning plenty of the green sauce over each portion of hake.

    Kokkens note: This dish pairs wonderfully with boiled potatoes or crusty bread to soak up the sauce.