Hake with seafood in sauce recipe
Delicious hake in sauce with clams and prawns, ideal for sharing on special occasions and to surprise everyone with its great flavour. As we mentioned in the second step of the recipe, it is advisable to remove the intestines from the prawns to prevent the dish from tasting bad. With the help of a sharp knife, make a gentle cut along the entire length of the intestine, insert the tip of the knife underneath the central part and slowly pull it upwards, so that the whole thing comes out without breaking. The heads and shells of the prawns can be kept in a bag in the freezer and a broth or fumet can be prepared when needed.
Tasty recipe very easy to prepare, ideal for celebrations and special days.
First of all, soak the clams in plenty of cold water and salt, we recommend at least one hour so that they loosen all the dirt they may have. Before adding them to the recipe, drain and wash them well.
Peel the prawns and set them aside on a plate, ideally removing the intestines, which is very easy to do with the tip of a knife.
Step 3. We mount the blade accessory on our küken food processor.
Add a generous bunch of parsley and 150ml of fish stock.
Step 5. Blend for 6 seconds on speed 6.
Set the sauce aside in a bowl, using the spatula to remove any remains that have stuck to the wall of the glass.
Step 7. Add 100g coarsely chopped onion and two peeled cloves of garlic to the glass.
Step 8. Chop 10 seconds on speed 4.
Step 9. Replace the blade accessory with the remover accessory.
Step 10. Add 30 ml of olive oil.
Step 11. Cook for 9 minutes at 120ºC and speed 1.
Step 12. Add a spoonful of cornflour.
Step 13. Cook for 3 minutes at 120ºC and speed 1.
Step 14. Without removing the lid, through the filling hole, add 150ml of white wine, leaving the cap open to allow the alcohol to evaporate.
Step 15. Cook for 4 minutes at 120ºC and speed 1.
Step 16. Add the reserved sauce. Put the lid back on and close the filler cap.
Step 17. Cook for 5 minutes at 120ºC and speed 1.
Step 18. Add the peeled prawns, the clams that we had soaked and season to taste.
Step 19. Cook for 10 minutes at 120ºC in boil mode.
In a frying pan we cook the hake loins previously floured and seasoned with salt and pepper. It is not necessary to add too much oil.
Step 21. We present our recipe. Place the hake loins in a serving dish and pour the sauce with the prawns and clams on top.
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Ingredients
Directions
First of all, soak the clams in plenty of cold water and salt, we recommend at least one hour so that they loosen all the dirt they may have. Before adding them to the recipe, drain and wash them well.
Peel the prawns and set them aside on a plate, ideally removing the intestines, which is very easy to do with the tip of a knife.
Step 3. We mount the blade accessory on our küken food processor.
Add a generous bunch of parsley and 150ml of fish stock.
Step 5. Blend for 6 seconds on speed 6.
Set the sauce aside in a bowl, using the spatula to remove any remains that have stuck to the wall of the glass.
Step 7. Add 100g coarsely chopped onion and two peeled cloves of garlic to the glass.
Step 8. Chop 10 seconds on speed 4.
Step 9. Replace the blade accessory with the remover accessory.
Step 10. Add 30 ml of olive oil.
Step 11. Cook for 9 minutes at 120ºC and speed 1.
Step 12. Add a spoonful of cornflour.
Step 13. Cook for 3 minutes at 120ºC and speed 1.
Step 14. Without removing the lid, through the filling hole, add 150ml of white wine, leaving the cap open to allow the alcohol to evaporate.
Step 15. Cook for 4 minutes at 120ºC and speed 1.
Step 16. Add the reserved sauce. Put the lid back on and close the filler cap.
Step 17. Cook for 5 minutes at 120ºC and speed 1.
Step 18. Add the peeled prawns, the clams that we had soaked and season to taste.
Step 19. Cook for 10 minutes at 120ºC in boil mode.
In a frying pan we cook the hake loins previously floured and seasoned with salt and pepper. It is not necessary to add too much oil.
Step 21. We present our recipe. Place the hake loins in a serving dish and pour the sauce with the prawns and clams on top.