Merluza en Salsa de Oricios

Go to Image Hake in Sea Urchin Sauce
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Ingredients:

  • 300 g hake
  • 50 grams of sea urchins with their juices
  • 2 clams
  • Salt

To prepare the "Fumet" we need: hake bones, onion, parsley, leek, carrot and water.

To prepare the Fumet:

  • Put approximately one litre of water in a pot with the hake bones and the vegetables.
  • Leave to cook for about 20 minutes, strain and set aside.


To prepare the hake:

  • Take out the loins and remove the bones as much as possible.
  • Prepare a couple of loins of about 150 g each.
  • In a large casserole dish, add 200 cl of fumet, which we will bind with a thickening agent such as flour or cornflour.
  • Once it is thick enough, add the sea bream roe, the clams and place the two hake loins.
  • Bake in the oven at 160 degrees for 12-15 minutes.
  • After this time, remove from the oven and decorate with chopped fresh parsley.