I’m pleased to say I’ve been doing more cooking again recently. Maybe it’s the bank holidays, maybe it’s the lengthening evenings.
First up, hake and salsa verde from Claudia Roden’s The Food of Spain. It’s supposed to be with asparagus, but it hadn’t quite made its appearance in my grocers by this point, so I did it with peas and the water the peas in which the peas had been cooked. By moving the hake slowly around in the pan, the hake releases gelatin, which further thickens and binds the salsa verde. Will be doing this with asparagus this week I think. It’s very simple and fresh tasting.
