Name: Hake with Clams, Asparagus and Peas (Merluza con Almejas, Espárragos y Guisantes)
Yield: Serves 4
Cuisine: Spain
Ingredients: 2 wineglasses dry white wine; 2 medium onions, chopped; 3 tablespoons olive oil; 4 × 175g (6oz) hake cutlets; 2 tablespoons plain flour; Freshly ground black pepper; Salt; 225g (8oz) fresh, young, cooked asparagus spears (the Spanish often use canned); 3 tablespoons chopped fresh parsley; 2 eggs, hard-boiled and chopped; 1 wineglass cold water; A dozen or so clams, well scrubbed (throw out any damaged ones); 50g (2oz) petit pois

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

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

Method

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

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Hake with Clams, Asparagus and Peas

Merluza con Almejas, Espárragos y Guisantes

Ingredients

Method

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