HAKE WITH CLAMS IN GREEN SEA LETTUCE SAUCE
Ingredients
2 hake loins of 75 g each
30 g virgin olive oil
1 clove of garlic
½ cayenne pepper
1 dash of white wine
2 tablespoons of flour
75 ml of fish stock
6 clams
5 g of dehydrated sea lettuce
40 g peas
Prepared by
1. Chop the dehydrated seaweed into small flakes (you can use a food processor).
2. Chop the garlic cloves very finely.
3. Blanch the peas in boiling water for 3 minutes. Cool and set aside.
4. In a saucepan place the chopped garlic, oil and chilli. Place over very low heat until it begins to brown.
5. Flour the hake loins and place in the pan with the skin side up. Raise the temperature. After 1 minute turn over and cook 1 minute more.
6. Add the white wine and allow to reduce by half.
7. Add the fish stock, clams and peas. Cook 3 minutes.
8. Sprinkle the lettuce flakes. Give circular movements to the casserole to bind the sauce and serve.
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