Ingredients:

• 4 slices of hake
• 3 tablespoons cream
• 250 g of clam
• 300 g Mushroom
• 2 sprigs of Tarragon
• Parsley
• Pepper
• Lemon Juice
• Sal

Preparation:
Wash the fish, dry with paper towels and season. Wash the clams in cold water with salt. Clean the mushrooms and thin laminates. Put the cream in a pan fire with mushrooms, lemon juice, salt, pepper and tarragon. For 5 minutes. Place slices of hake and clams in a dish, cover with the sauce and bring to the hot oven medium-high power for 6-8 minutes

depending on thickness of fish.

Recipes:

• Hake in Salsa Verde
• Hake in Cider
• Hake Stuffed
• Oysters on Cream
• Ling Cebiche