Hake Medallions with Cockles
Lovely firm hake in a garlic sauce with cockles.
Ingredients
- 4 slices hake 200g each
- 2 cloves garlic
- 500 g cockles in their shells
- 225 ml white wine
- 1 tbsp plain flour
- sea salt
- olive oil
- fresh flat-leaf parsley to serve
Instructions
- Wash the cockles well and leave them in salt water for a few hours to release any grit.
- Place the cockles in a cooking pot together with the white wine. Cover and cook over a medium heat until the cockles open. Then strain the broth and take the cockles off their shells. Reserve.
- Chop the garlic and cook it for a minute in a hot frying pan with a bit of olive oil. Add the flour and cook it for another minute.
- Pour the cockles broth into the pan and reduce it for a few minutes over a medium heat until the consistency of the sauce gets thicker. Add the cockles into the pan, bring to boil and take the pan off the heat. Keep warm.
- Season the hake medallions and oil them on both sides. Cook them in a pan for three minutes on each side.
- Place the hake medallions on a serving plate, spread some finely chopped spring onion over and cover with the cockles sauce before serving.