Hake in green sauce (modified texture)
Ingredients (serves 2)
- • 220 g hake
- • 50 g peeled potato
- • 20 g parsley
- • 2 teaspoons extra virgin olive oil
- • 15 g fish broth
- • 1 clove of garlic
- • Salt
- • Black pepper
Method
- 1. Cut hake into small piece and boil in a saucepan for a minute. Drain.
- 2. In the same saucepan, cook the potato until tender.
- 3. Put olive in a frying pan to fry garlic and add parsley. Remove from heat and pan, add the fish broth, purée with immersion blender, and pass through a sieve.
- 4. In separate bowl, mix potato with fish and a tablespoon of oil. Blend everything with immersion blender until homogenous and smooth. Season.
- 5. Serve purée with sauce on top. Mix well on plate before eating so that the two mixtures are eaten together and the desired texture is achieved.
