Hake in Sea Urchin Sauce
- Time Time: 30 minutes
Ingredients
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.
Preparation
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.