Hake with Salsa Verde

Fry garlic in oil until browned then add flour and stir. Add wine and stir.

Add fish stock and salt. Heat for a minute then add parsley.

Place hake fillets and peas on top. Cook gently for 3 minutes then turn the hake.

Keep gently cooking and shaking the pan for 5 minutes.

Serve with sliced boiled potatoes.

Note: Boiled eggs, asparagus, prawns and clams can be added to enhance the dish.
Serves 2

2 hake fillets
2 cloves of garlic(finely chopped)
1 tablespoon of parsley (finely chopped)
2 tablespoons of flour
100 ml fish stock
pinch of salt
300 grams frozen peas
1 tablespoon of Cold Pressed Rapeseed Oil
1 glass of white wine

The recipe is from:
M & M Smith
22 High Street
DD11 1BD Arbroath
[email protected]

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