Liliane Otal invites us to realize a hake salsa verdea very simple recipe that can be cooked at the last moment.
In a frying pan, sauté neutral oil and pressed garlic, add a little flour and moisten with white wine and smoked fish. Generously add finely chopped parsley which will give the green color to our sauce and reduce it slightly. Then simply dip the hake fillets in order to cook them in this small sauce. A simple, tasty and aesthetic dish to make at home. In this flavor side issue, Chef Liliane Otal offers you her best recipes of the moment for cooking fish.