In a large saucepan, lightly sauté the garlic and finely chopped parsley with the olive oil, starting from cold. Next, add a tablespoon of flour and cook gently for one minute ensuring that it does not burn. Add the white wine and stir the roux with a spoon until the alcohol evaporates. Next, add the fish stock and leave to cook for 5 minutes.
Salt the hake fillets and add them to the saucepan skin side up. After 3 minutes, turn the hake over. Meanwhile, stir the contents of the saucepan to thicken the sauce. After 5 – 7 minutes, remove the hake.
Place the hake fillets on a plate and pour the sauce over the top.
The aromatic complexity and full body of a txakolí aged over lees deserves a recipe that re-spects its flavour so that it can be properly tasted. This wine also needs a recipe that helps to express its full potential. For this, hake in salsa verde is the ideal dish.