Anne Willan

Merluza, Salsa Verde

Hake in Green Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Basque green sauce is not a sauce at all, but a garnish of green peas, asparagus and chopped parsley. Often baby potatoes are included and fish and vegetables are baked together with plenty of garlic and hot red pepper.

Ingredients

350 g little new potatoes (optional)

Method

Put the potatoes in a pot of water, add salt and bring to a boil. Simmer for 15 minutes or until just tender and drain.

Cook the peas in boiling salted water until just tender: 15 minutes for fresh or 5 minutes for frozen peas. Rinse under cold water and drain thoroughly. Peel the asparagus and trim off the stalks; they can be used for soup. Cook the tips in boiling salted water for 3-5