Ingredients
- fillets of hoke
- bunch of green asparagus
- onion
- glass of thick natural yogurt
- half a cube of butter
- lemon
- tablespoon of mustard
- dried oregano
- salt and pepper
Hoke with cooked asparagus
Preparation
- Defrost hake fillets, rinse, dry and cut into pieces.Sprinkle the fillets in pieces with lemon juice and sprinkle with salt and pepper. Place in an ovenproof dish, then spread with mustard and sprinkle with oregano. On a coarse grater grate some of the butter (previously frozen) and sprinkle the contents of the dish with it. Under the cover, we put in the oven preheated to 180°C for about 40 minutes.
- During this time we prepare the asparagus and the sauce. We wash the green asparagus, peel and pour a small amount of water with a teaspoon of salt and a teaspoon of butter. We boil for 15 minutes. Prepare the sauce: fry chopped onions in a tablespoon of butter, mix with yogurt and season with salt and pepper. Cook for about 3-5 minutes and then blend together with a third of the cooked asparagus in a blender. Keep the sauce warm until the fish is done baking.
- Arrange the baked pieces of hoke on a plate on top of the remaining asparagus and pour the sauce over them.
We recommend serving with boiled potatoes or rice.