Merluza A La Vasca Hake Basque Style Recipes

MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)

Steps:

• Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
• Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
• Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

Steps:

• Preheat oven to 450 degrees.
• Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
• Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
• Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
• Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
• Turn the fish over and season with salt and pepper (to taste).
• Pour in the wine and add the garlic, scallions, and parsely.
• Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.

MERLUZA A LA VASCA - HAKE, BASQUE STYLE RECIPE

Steps:

• Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli. This recipe yields 4 servings as antipasto.