Preparation

Low heat sauté in olive oil the onion and the garlic. Just before golden add the pastry flour to toast. Pour the white wine on. Then, add the fish - stock and the juice of the canned white asparagus. Add the Hake and the clams and boil it all about 8 minutes until off the centre of the bone.

To serve: take out the hake, drain it and pour the sauce on a plate. Add some asparagus tips, hard boiled egg and drop all over some cured ham shavings into julienne strips.

Ingredients

- Olive oil
- Salt
- 2 garlic cloves
- 30 gr chopped onion
- 20 gr pastry flour
- 200 gr line-caught hake
- 5 cl white wine
- 5 cl fish stock-Fumet
- 3 cl white asparagus juice - canned
- 1 hard boiled egg
- White asparagus tips
- Fine clams
- 30 gr “jamón” cured ham