Merluza en Salsa Verde

Instructions

1. Step 1

   Pat the hake fillets dry and season them evenly with the salt.

   Ingredients used: 600.0 gr Hake, 4.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic

   Cookware: skillet

3. Step 3

   Add the wheat flour and whisk continuously until it forms a smooth paste and loses its raw aroma.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Wheat Flour

   Cookware: skillet, whisk

4. Step 4

   Slowly whisk in the white wine. Bring it to a gentle simmer and cook until slightly reduced.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: skillet, whisk

5. Step 5

   Whisk in the fish stock, then stir in the parsley. Simmer over low heat until the sauce is smooth and lightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 ml Fish Stock, 15.0 gr Parsley

   Cookware: skillet, whisk

6. Step 6

   Lay the seasoned hake fillets in the sauce, cover the skillet, and cook over low heat.

   Timer: 4 min (fixed)

   Cookware: lid, skillet

7. Step 7

   Carefully turn the fillets, cover again, and cook until opaque, flaky, and 63°C at the thickest point.

   Timer: 4 min (fixed)

   Cookware: lid, skillet, spatula

8. Step 8

   Transfer the hake to plates and spoon the warm green sauce over each fillet.

   Cookware: plate, spatula