Hake with Clams, Asparagus and Peas

Merluza con Almejas, Espárragos y Guisantes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 4 × 175g (6oz) hake cutlets
  • 2 tablespoons plain flour


Rinse the fish and pat dry with kitchen paper, then roll in some flour, seasoned with salt and black pepper.

Heat the oil in a large frying pan that has a lid and sauté the chopped onions until they are well reduced. Add the hake cutlets to the pan and continue cooking gently for about 5 minutes, turning the fish over once. Add the wine and water, bring up to bubbling point and pop in t