- 600 gr. hake
- 2 lemons
- 20 gr. butter
- 70 gr. whipping cream
- 20 gr. chive
- 55 gr. shallot
- 60 gr. white wine
- 500 gr. clam
- 1 bay leaf
- 20 gr. virgin olive oil
First we make a short broth. To do this, put in a pot to boil water, white wine, lemon juice and bay leaf. Then we introduce hake, seasoned with sea salt, along with a splash of oil. We leave it to cook.
Hake add some shallots, chives and clams, and let it cook.
Now is the turn of the sauce. In a pan with a little oil cooked shallots and white wine. Add cream and a little butter.
We take the cooking broth of clams and hake and add our sauce. If we give an emulsion blender will be more closely linked.
Finally, emplatamos hake and clams (without skin or shell) with the sauce.