Hake & Couscous in Green Sauce
Dive into this incredibly easy and delicious hake in green sauce! Packed with the goodness of hake, this dish is a flavourful delight that will have everyone asking for seconds. It's so simple, yet so satisfying!
Ingredients
garlic cloves2 clove
fresh parsley4 g
couscous320 g
hake fillets450 g
extra virgin olive oil3 tbsp
fish stock300 ml
spelt flour20 g
salt1 pinch
white onion0.5 whole
Instructions
Chef's Tips
If you prefer a richer sauce, you can add a splash of dry white wine along with the fish stock.
Prepare Aromatics
Peel and thinly chop or dice the onion. Mince the garlic clove. Finely chop the fresh parsley.
Sauté Onion and Aromatics
Heat a generous amount of extra virgin olive oil in a large frying pan over a medium heat. Add the chopped onion and sauté gently until softened. Then, add the minced garlic and chopped parsley, continuing to sauté briefly, ensuring the garlic does not brown excessively.
Season and Sear Hake
Lightly season the hake fillet with salt. Place the seasoned hake fillets into the frying pan with the sautéed aromatics. Cook for approximately 1 minute on each side, adjusting the time based on the thickness of the fillets.
Prepare Thickening Liquid
In a separate glass or bowl, whisk together the fish stock and the spelt flour until the flour is completely dissolved and the mixture is smooth with no lumps remaining.
Incorporate and Thicken Sauce
Pour the fish stock and spelt flour mixture into the frying pan containing the hake. Stir gently to combine everything. Allow the sauce to simmer, stirring occasionally, until it thickens to your desired consistency. Once the sauce has reached the desired thickness, let it boil gently for 1 minute.
Rest the Hake and Prepare the Couscous
Cover the pan and remove it from the heat to let the hake rest for 5 minutes. While the fish is resting, place the couscous in a large heatproof bowl, add some salt, and pour over an equal amount of boiling water. Cover and let it sit for the same 5 minutes. Once the liquid is absorbed, fluff the couscous with a fork to separate the grains.
Serve
Fluff the couscous one more time and spoon it onto plates. Serve the hake and green sauce over the couscous. Garnish with extra parsley if desired.
