6 Thick Slice of Hake
6 White Boiled Asparagus
10 Olive Oil (1 dl.)
3 Eggs
2 Clove garlic
6 Prawns
18 Shellfish
Italian Parsley chopped

We start off by finely chopping the two garlic cloves and put them in the casserole with the olive oil to saute it. When the garlic is golden, take the casserole off of the heat and wait until the oil is cooler. Next, put in the casserole dish the seasoned hake slices. With the fire, we should softly move the casserole in a to and fro motion continuously, getting a homogeneous and thick sauce. This takes more or less 8 minutes, 4 minutes for both sides of the hake slice.

The shellfish is better boiled separetely, to avoid mixing the sable with the hake sauce. When the shellfish are open we add them to the hake's casserole.

The prawns and eggs, previously boiled, are added to the hake casserole, the first being peeled and the second cut through the middle.

Finaly decorate the rest with the white boiled asparagus and sprinkled with finely chopped parsley.

User Contributed Notes /Basque/Food/Recipes/merluzae.html	add a note
Total number of notes for this page: 0 Currently viewing page 0 of 0 page of notes
There are no user contributed notes for this page.
Last updated: Thu, 01 Apr 2004 - 20:43:57

This page is part of Buber's Basque Page and is maintained by Blas Uberuaga. Please report any problems or suggestions to Blas. Eskerrik asko!