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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Hake in Green Sauce


2 slice of hake (about 2 inches thick)
100 g medium clams
1 hard-boiled egg
3 canned white asparagus tips
Culinary Journey Basque Green Sauce


Salt the slices of hake on both sides.
Add the Basque Green Sauce to a pan and bring to a boil.
Add the hake to the hot sauce.
Cook for 3 minutes, turn the hake over and add the clams.
Add the peeled hard-boiled egg cut in half. Add the tips of asparagus too, moving the pan in order to bind the sauce.
Remove all ingredients and serve drizzled with the sauce.