Ingredients Jump to Instructions ↓

  1. 4 Serving-size of Fillet of hake

  2. (or other white fish)

  3. 8 Clams - cleaned

  4. 2 tablespoons 30ml Olive oil

  5. 2 tablespoons 30ml Garlic cloves - peeled (medium)

  6. 1 tablespoon 15ml Flour - heaping tbsp

  7. 1 tablespoon 15ml Chopped parsley - rounded tbsp

  8. 1/4 cup 59ml Dry white wine

  9. 2 tablespoons 30ml Green peas - canned or precooked - heaping tbsps

  10. 4 Canned White asparagus tips

  11. 1 tablespoon 15ml Juice from canned asparagus

  12. 1 Egg yolk

  13. Salt - to taste

  14. 1/2 cup 118ml Water

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a flat earthenware casserole. Crush and mince garlic cloves. Fry slowly in the barely heated oil. When they take on color, add the flour, parsley, and hake, in that order. Jiggle the casserole to mix. In another receptacle, open eight clams in 1/2 cup water over a hot fire. As soon as the clams have opened, turn the hake over, sprinkle it with white wine, remove a shell from each clam, and add the clams to the casserole with about a tablespoon of the water in which the clams cooked. Jiggle and shake the casserole to blend. Add the peas and asparagus tips. Season with salt and shake the casserole to blend.

  2. When the sauce has taken on the consistency of a cream sauce, put the yolk of an egg in a cup, add to it 1 tablespoon of the juice from the can of asparagus, and mix it with a fork. Remove casserole from fire. Empty contents of cup over casserole and immediately lift casserole and swirl and shake it from side to side to blend the egg yolk with the sauce quickly. The dish is now ready to serve.


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