Majorcan chef Miquel Calent brings us a classic recipe that never goes out of style due to its simplicity and good taste.
Enjoy your meal!
Hake in Green Sauce
- Fish broth (we can do it with the head of the hake)
- Green peas
- Locust Bean Gum CAROB
- Cayenne or chilli pepper
- Black pepper
In a frying pan, fry a couple of Garlic cloves, a little leek, a little Cayenne pepper or Chilli pepper.
When it begins to whiten, add a good handful of chopped Parsley.
Add the skin and juice of a Lemon.
Now it’s time for the Locust Bean Gum, we will put just a teaspoon, which we will let hydrate well with the Fish Broth
Now we also add the peas and the Potato that we will have previously boiled in water and salt.
When it comes to a boil, place the pieces of Fish in the pan or casserole and let it cook for a few minutes over a very low heat so that it confits without overdoing it.
In a few minutes it will be ready. We add a little more chopped Parsley and towards the table.