Making a quick and easy hake in green sauce is already possible, because this time we are going to teach you how to prepare scrumptious hake in green sauce with prawns that is very simple to prepare. To do this, you can use fresh or frozen prawns, but both are fine, so go ahead and enjoy this delicious dish of hake with prawns in green sauce.
Contents
Ingredients to make Hake in green sauce with prawns:
- 750 grams of sliced Hake
- 200 grams of frozen prawns
- 2 spring onions
- 3 garlic cloves
- 1 glass of white wine
- 2 tablespoons of flour
- 1 pinch of salt
- Parsley
- 1 splash of olive oil
- 100 milliliters of fish broth or fumet
How to make Hake in green sauce with prawns:
- The first step in preparing this hake in green sauce with prawns is to peel and finely chop the onions and garlic, and put them to sauté over medium heat in a casserole (possibly clay) with a drizzle of olive oil. Also place the prawns on a separate plate so that they defrost.
- Once the onions and garlic are well browned, add the tablespoons of flour and stir continuously with a wooden spoon so that it cooks well.
- Trick: It is important not to leave the raw flour.
- When a light paste has formed, add the wine to the casserole and stir for a few minutes so that the alcohol evaporates. Next, add the fumet or fish broth and cook the easy green sauce for the hake with prawns over low heat until it thickens (about 8-10 minutes), as if it were a béchamel sauce. It doesn’t matter if it thickens too much because then the hake and prawns will release their water and the willow will be lighter.
- Tip: If we use fresh prawns we can make a seafood broth with the heads and legs, and use it instead of the fumet.
- Next, we season the sauce and put the hake slices and the prawns in the casserole. We take it with both hands and, with surrounding movements; we move the casserole so that the sauce covers the fish. As soon as the hake in green sauce changes color, remove the casserole from the heat.
- Trick: It is important not to overdo the cooking time of the fish since they do not take long to cook.
