Merluza en salsa verde – hake in green sauce
Preparation
Why this wine?
Good to know
Tips & insights
- Lightly flour the hake steaks; this binds the liquor into a velvety sauce.
- Swirl the pan rather than stirring, so the oil emulsifies with the fish liquor.
- Add the clams only as the sauce starts to bind, and cook until they open.
- Stir in plenty of fresh parsley only at the end to keep its green and aroma.
- Work over mild heat so the fish stays juicy and the sauce does not split.
Frequently Asked Questions
Which wine pairs with hake in green sauce?
The Caprice is at home here: its crystalline, saline minerality mirrors the Atlantic origin and keeps the green sauce fresh and precise. The Louré gives more richness and depth when the hake is more robust, and it is the same white that is also in the sauce.
How do I bind the salsa verde properly?
The binding comes from gelatine in the fish, a little flour and the circular motion of the pan. Do not stir with a spoon; swirl the oil with the liquor until a velvety, pale green emulsion forms.
Can I use another fish instead of hake?
Yes, cod, haddock or thick sea bass steaks work well, being firm enough for the sauce. What matters is a white-fleshed fish with skin. Adjust the cooking time to the thickness of the steaks.
How can I round the dish off?
Traditionally green asparagus and peas belong in the Basque salsa verde. A hard-boiled egg in wedges suits too. As a side, fresh white bread is enough to take up the green sauce.
