Entree: Spain – Basque Country – Merluza a la Koskera (Hake fillets cooked in a green-style sauce with peas, asparagus, white wine and chopped hard-boiled egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 hake fillets, approx. 6 oz (170 g) each
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/4 cup (30 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or light vegetable stock
- 1 cup (150 g) fresh or frozen peas
- 8 asparagus spears, trimmed and cut into 2 in (5 cm) pieces
- 2 hard-boiled eggs, chopped
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) chopped fresh parsley
- Salt and pepper to taste

Instructions

1. Pat the hake fillets dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Lightly dredge each fillet in flour, shaking off excess.
2. In a large skillet over medium-high heat, warm 2 tbsp (30 ml) olive oil with 1 tbsp (14 g) butter until hot. Sear the fillets 2–3 minutes per side until lightly golden but not fully cooked; transfer to a plate and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds.
4. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until reduced by half, about 2–3 minutes. Add the fish stock, bring to a gentle simmer, then add peas and asparagus and cook until tender, about 4–6 minutes.
5. Stir in the chopped hard-boiled eggs, lemon juice and chopped parsley; season the sauce with salt and pepper to taste. Return the hake fillets to the skillet, spoon the sauce over them, cover and simmer gently 3–4 minutes until the fish is cooked through and flakes easily.
6. Serve the hake fillets spooned with the koskera sauce, garnished with additional parsley and a drizzle of olive oil if desired.