Sauces for hake there will be as many as fish in the sea. However, I think that the simpler we prepare it, if the hake is good, the better.. What's more, I am in favor of not playing a good genre much, as we would lose flavor. This sauce is light and can go well with this rich white fish. To make it more comfortable and if you don't like handling fish, tell the fishmonger to cut it into thick slices but you want the head and tail (we need it for the broth). What other fish would this saffron slasa go well with?

Hake in saffron sauce

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Today we feel like eating fish and nothing better than this recipe for Hake in saffron sauce to enjoy an exquisite flavor

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Total time:

Ingredients

1 whole hake of 1kg (we need the head and the tail)
1 purple onion
a few strands of saffron
extra virgin olive oil
rolled almond
1 bunch of parsley
chopped parsley or any other herb you like to decorate (the original recipe calls for dried purple basil)

Preparation

We start by chopping the onion into fine juliana
We put a little oil in a casserole and poach it with a pinch of salt
Cut the hake into thick slices and reserve the head, which we cut along its entire length.
We have to make a short broth, for which we add to the pan the head, tail, and remains or fringes of fins, etc., that have come out
Sauté and cover with water, four or five tablespoons of olive oil, a pinch of salt and the tied bunch of parsley
Cover and let cook over medium heat for half an hour
We turn off the fire and let it warm.
While we make the broth, season the hake slices
We have two deep plates, one with flour and the other with the slightly beaten egg.
We pass the slices in flour and then in egg
Fry in abundant hot oil and reserve in a bowl, on absorbent paper.
Strain the broth into another pot and put it on medium heat
In a frying pan, with three or four tablespoons of frying the fish, brown the saffron for a few seconds
Add a tablespoon of flour and, when it is golden, add a little of the fish broth
Stir with a whisk and pour it into the stock pot
We move again with some rods, letting it thicken over low heat.
Add the slices of hake into the casserole and let it boil so that the fish takes on the flavour; We serve garnishing with toasted almonds in a frying pan without oil or in the oven
We can sprinkle the dish with chopped fresh parsley or any other herb (fresh or dry) that we fancy.

Iamgen and adaptation: the right

Recetín

Hake in saffron sauce What other fish would you make this sauce with?