Chop the onion and garlic cloves and bring to brown in a casserole with 5 tablespoons of oil.
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| Ingredients to make rodaballo in green sauce: |
| For 4 people :: 1,300 gr of rodaballo 1 chives 2 cloves of garlic 16 clams 4 asparagus 2 cooked eggs ½ glass of white wine 1 glass of asparagus broth 1 tablespoon of flour extra virgin oil Hojiblanca salt pajil chopped |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make rodaballo in green sauce:
2. When I take color, add the flour, mix well and saute briefly.
3. Pour the white wine and the asparagus broth. Sprinkle with chopped parsley.
4. Sazona the fish and incorporate it and cook it briefly on both sides (first with the skin up).
5. Add the clams and cook until they open.
6. sprinkle again with chopped parsley.
7. Cut the eggs into segments and asparagus in half and adorn the casserole.
8. Green sauce is a uniqueness of Basque cuisine, which usually accompanies many fish, although perhaps hake has given the fish that has given it more popularity.
9. The cook fantasy usually adds to fish dishes in green sauce, asparagus, artichokes, peas, seafood queues, etc., etc.
10. Everything you are looking for for your kitchen here
