Monday, 29 April 2013

Hake with mariniere sauce, by Yolanda


Serves: 2


- Fresh hake
-6 prawns
-250 g clams
-2 medium onions
-1/2  pepper
-1 small tomato
-1 l water
-olive oil
-1 dessertspoon flour
-1 dessertspoon paprika

First of all you have to cut the hake in medium slices keeping back the head.
Now, we are going to prepare the broth so, pour the water in a saucepan and heat it until  it is boiling, then add the head, the prawns and the clams and boil them 10 minutes more or less and of course season with salt. Finally, keep back the prawns and the clams.
Meanwhile season the hake slices on both sides.

Let´s prepare the sauce!
Heat enough olive oil just to cover the bottom of a saucepan.  When it´s ready add the chopped onions together with the pepper and the tomato cut in small cubes and fry them until tender, then add the flour and the paprika and stir them. Pour a little broth and let them boil 10 minutes and finally blend them.

This should be done just at the moment of eating. 
Heat the sauce in a clay pan, then add the hake and cook on low heat for five minutes on one side, then  turn over the slices and decorate with the clams, the prawns and the parsley and cook another five minutes more.

Ready to eat!!!

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