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Koxkera's Hake
by Maite Arnaiz Aranzasti, Juan Carlos Lopez Duque
KOXKERA'S HAKE
This recipe sent to me by Maite Arnaiz Aranzasti and Juan Carlos Lopez Duque
INGREDIENTS
6 Thick Slice of Hake
6 White Boiled Asparagus
10 Olive Oil (1 dl.)
3 Eggs
2 Clove garlic
6 Prawns
18 Shellfish
Italian Parsley chopped
PREPARATION
We start off by finely chopping the two garlic cloves and put them in the
casserole with the olive oil to saute it. When the garlic is golden, take
the casserole off of the heat and wait until the oil is cooler. Next, put
in the casserole dish the seasoned hake slices. With the fire, we should softly
move the casserole in a to and fro motion continuously, getting a
homogeneous and thick sauce. This takes more or less 8 minutes, 4 minutes for
both
sides of the hake slice.
The shellfish is better boiled separetely, to avoid mixing the sable
with the hake sauce. When the shellfish are open we add them to the
hake's casserole.
The prawns and eggs, previously boiled, are added to the hake casserole,
the first being peeled and the second cut through the middle.
Finaly decorate the rest with the white boiled asparagus and sprinkled with
finely chopped parsley.
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