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Would you like to try a slightly more elaborate dish with which to surprise your family?
Then you have to try to make this recipe from two Michelin star chef Pablo González. Some deliciouss hake fillets in green sauce. For this dish you can do without the clams, but they give it that incredible sea flavor that complements this sauce perfectly. Asparagus and artichokes can be substituted for any other vegetables that you have in the fridge and that you want to take advantage of.
Diners: 1-2 people
- Step 1:
We wash the clams and let them rest in water. Change the water as many times as necessary if you notice that there is some sand floating.
- Step 2:
In a saucepan with olive oil add the minced garlic to brown and add the flour until it is cooked (you will notice a slight smell of toast).
- Step 3:
Add the broth and let it rest until it boils. Add the artichoke hearts and the chopped asparagus in addition to the salt.
- Step 4:
Finally, add the loins and clams, covering the casserole so that they steam. We add the last touches such as parsley and chopped chilli. Ready to serve!