Ingredients for 4 people:
- 4 hake darnes,
- 200 G of clams,
- 200 G of moulds,
- 1 boot of asparaguses or 500 G of asparaguses
in preserve,
- 500 G of peas,
- 2 glasses of fish bubble,
- 1/2 white wine glass,
- 1 spoon of flour,
- 2 cloves of garlic,
- bay-tree, parsley,
- olive oil,
- salt and pepper,
- 2 hard-boiled eggs.
To start with the preparation of asparaguses and peas if they are fresh,
to peel asparaguses, to clean them and make them cook during 20 minutes
in ebullient water, leségoutter and reserve them,
the same if the peas are fresh, them to shell, lesnettoyer and to plunge
them a few minutes in the beforehand salted eaubouillante and to
reserve them.
To pour an olive oil bottom in a ground etfaire dish to return, garlic
thin slice, the bay-tree, 2 chopped stems of parsley.
Fariner hake darnes before seizing them in this persillade, sprinkling
them with 2 glasses of bubble and the 1/2 white wine glass.
To then incorporate asparaguses, peas, the moulds and the clams (cleaned
well).
To leave mijoter on soft fire during 1/4 of hour.
To withdraw fire and to lay out eggs sliced in
feel length.
To be useful in the same dish.