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Le Chaudron recipe
Filet de merlu koskera
Hake koskera (in green sauce)
⏱ 40 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hake fillets
12green asparagus
200 g (7 oz)peas
4 clovesgarlic, chopped
150 ml (⅔ cup)dry white wine
2 tbspflour
1bunch flat-leaf parsley, chopped
- 4 hake fillets
- 12 green asparagus
- 200 g (7 oz) peas
- 4 cloves garlic, chopped
- 150 ml (⅔ cup) dry white wine
- 2 tbsp flour
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the garlic in oil for 2 minutes, then stir in the flour.
- Whisk in the white wine and a little water.
- Poach the hake in the sauce for 5 minutes, basting.
- Add the asparagus and peas and cook 5 minutes more.
- Gently swirl the pan to emulsify the sauce without boiling.
- Sprinkle with parsley and serve hot.
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