Green sauce is one of the best-known preparations in Basque cuisine, although it is present throughout the country. It combines very well with fish, vegetables or even meats. In this case we bring you some hake loins that we accompany with asparagus and clams.Ingredients: 2 people
- 2 hake loins per serving
- 3 garlic cloves
- 250g. of clams
- 6 green asparagus
- 250 cl. of white wine
- chopped fresh parsley
- Extra virgin olive oil
Peel and finely chop the garlic cloves. Cut the green asparagus very clean. Reserve.
In a large frying pan, pour a generous splash of olive oil and add the chopped garlic.
When they start to dance without taking on color, add the hake loins with the skin facing up, cooking them for a minute and a half on each side.
- Once sealed, add the clams, asparagus and a good handful of fresh chopped parsley. Pour in white wine and cook until the clams begin to open.
- Finish by serving the loins with the sauce. If the sauce is too liquid, remove the loins and reduce until it has the desired texture.