Make a hake in easy and fast green sauce is already possible thanks to recipes, because this time we are going to teach you how to prepare green sauce hake with prawns to suck your fingers that has a very simple elaboration. To do this, you can use fresh or frozen prawns but both serve, so encourage and enjoy this delicious hake with prawns in green sauce.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to hake in green sauce with prawns: |
| 750 grams of hake in slices 200 grams of frozen prawns 2 tender onions 3 cloves of garlic 1 glass of white wine 2 tablespoons of flour 1 pinch of salt palajil 1 jet of olive oil 100 milliliters of fish broth or fumet |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to hake in green sauce with prawns:
1. The first step to prepare this hake in green sauce with prawns is to peel and chop the onions and garlic finely, and put them to poach over medium heat in a casserole (if possible of mud) with a jet of olive oil. Also place the prawns on a separate plate so that they are defrosting.
2. Once the onions and garlic are well golden, add the tablespoons of flour and stir continuously with a wooden spoon to cook well.
Trick: It is important not to leave raw flour.
3. When a slight pasta has formed, we add the wine to the casserole and stir a few minutes to evaporate alcohol. Next, add the fumet or fish broth and cook the green salsa of hake with easy-to-fire on low heat until thickened (about 8-10 minutes), as if it were a bechamel sauce it was. It doesn matter if you are too thicker because then hake and prawns will release your water and sauce will be lighter.
Trick: If we use fresh prawns we can make a seafood broth with the heads and legs, and use it instead of the fumet.
4. Next, we season the sauce and introduce the slices of hake and prawns in the casserole. We take it with both hands and, with enveloping movements, we move the casserole so that the sauce cover the fish. As soon as the hake in green sauce changes color, separates the casserole from the fire.
Trick: It is important not to pass with the cooking time of the fish since they do not take long to be done.
5. Finally, itchs a few fresh parsley leaves and sprinkle them above the hake in green sauce with prawns. And ready!
