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Center of Hake Basque style with “Jamón” cured ham shavings
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.