Merluza A Lo Jaizkibel
|Hake fillet/White fish||4|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), peeled|
|Chopped parsley||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green peas||2 Tablespoon, canned or precooked|
|Canned white asparagus tips||4|
|Juice||1 Tablespoon, from canned asparagus|
|Water||1⁄2 Cup (8 tbs)|
Heat olive oil in a flat earthenware casserole.
Crush and mince garlic cloves.
Fry slowly in the barely heated oil.
When they take on color, add the flour, parsley, and hake, in that order, jiggle the casserole to mix.
In another receptacle, open six clams in 1/2 cup water over a hot fire.
As soon as the clams have opened, turn the hake over, sprinkle it with white wine, remove a shell from each clam, and add the clams to the casserole with about a tablespoon of the water in which the clams cooked.
Jiggle and shake the casserole to blend.
Add the peas and asparagus tips.
Season with salt and shake casserole to blend.
When the sauce has taken on the consistency of a cream sauce, put the yolk of an egg in a cup, add to it 1 tb of the juice from the can of asparagus, and mix it with a fork.
Remove casserole from fire.
Empty contents of cup over casserole and immediately lift casserole and swirl and shake it from side to side to blend the egg yolk with the sauce quickly.
The dish is now ready to serve.