Hake with Clams, Asparagus and Peas from Floyd on Spain by Keith Floyd
Rinse the fish and pat dry with kitchen paper, then roll in some flour, seasoned with salt and black pepper. Heat the oil in a large frying pan that has a lid and sauté the chopped onions until...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 wineglasses dry white wine
- 2 medium onions, chopped
- 3 tablespoons olive oil
- 4 × 175g (6oz) hake cutlets
- 2 tablespoons plain flour
- Freshly ground black pepper
- Salt
- 225g (8oz) fresh, young, cooked asparagus spears (the Spanish often use canned)
- 3 tablespoons chopped fresh parsley
- 2 eggs, hard-boiled and chopped
- 1 wineglass cold water
- A dozen or so clams, well scrubbed (throw out any damaged ones)
- 50g (2oz) petit pois
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