Dinner Party · Spanish
Merluza a la Vasca
Hake is poached gently in a vibrant green salsa of white wine and fresh parsley. It is a light and refined Basque preparation.
Why This Works
The 'shaking' technique is critical here; it emulsifies the oil, flour, and stock into a creamy, luxurious green sauce without needing cream.
The Upgrade
Add a handful of fresh peas or white asparagus spears in the final minutes for a classic Basque finish.
Chef's Secret
Michelin TechniqueNever boil the fish; poaching at a gentle simmer keeps the hake flaky and tender.
Ingredients
Total time including resting: 40 min
Directions
Dust the hake fillets lightly with flour. In a large pan, heat half the olive oil over medium heat.
Sear the fillets for 1 minute per side to create a light crust, then remove from the pan.
2 minIn the same pan, add the remaining oil and sliced garlic, cooking until golden, about 2 minutes.
2 minAdd a dusting of flour to the oil and garlic, cooking for 1 minute to create a roux base.
1 minDeglaze with white wine, letting it reduce by half, about 3 minutes.
3 minAdd the fish stock and chopped parsley, creating a vibrant green emulsified sauce. Simmer for 2 minutes.
2 minReturn the fish to the pan and gently poach in the sauce for 5 minutes, shaking the pan gently to emulsify the oils with the cooking liquid until thickened.
5 minWine Pairing
Txakoli
White Wine
The BottleAmeztoi Txakolina
Hailing from the same region, this slightly effervescent wine is the quintessential match for Basque fish dishes. Its sharp acidity and light body cut through the oil-based sauce while refreshing the palate.
Nutrition per Serving
350
calories
35g
protein
6g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Boiled Baby Potatoes
Boil baby potatoes with parsley to serve as a neutral, earthy base for the refined white wine sauce.
Ingredients
Directions
Place potatoes in a pot and cover with cold, salted water by one inch.
Bring to a boil over high heat, then reduce to a simmer until just fork-tender, approximately 12-15 minutes.
Drain the potatoes thoroughly and return them to the warm pot for 30 seconds to evaporate excess moisture.
Add the butter to the pot and toss gently until the skins are glossy.
Fold in the fresh parsley, sea salt, and black pepper.
Serve immediately while hot to best absorb the accompanying white wine sauce.
Side Dish
Sautéed Asparagus
Lightly sear asparagus spears for a crisp, green side that mirrors the fresh flavors of the parsley salsa.
Ingredients
Directions
Pat the asparagus spears dry to ensure a clean sear.
Heat the olive oil in a wide skillet over medium-high heat until shimmering.
Add asparagus in a single layer and sear undisturbed for 3 minutes until vibrant and lightly charred.
Reduce heat to medium, add butter and sliced garlic, and toss for 60 seconds until garlic is golden and aromatic.
Remove from heat immediately to maintain the crisp texture.
Season with flaky sea salt and finish with fresh lemon zest before serving.
Member Reviews
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Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Genuinely can't believe how easy this was for how good it tasted.
Tastes like something you'd pay 30 dollars for at a restaurant.