A super healthy sea-inspired recipe which combines two fantastic products from the north of Spain: Galician cockles and Basque hake.
Let’s get one thing straight. Those little humble cockles are gold. If there would be scarce they would cost a fortune. Probably as much as oysters. But they’re not. That’s why they’re cheap as chips. Even the ones coming from Galicia, which are simply the best in Spain.
And what about the hake? Such an incredible fish and yet so underrated in Britain. But why? I remember a chat with my fishmonger telling me that he couldn’t bring hake on a regular basis because not enough people would buy it. So that’s the story, a catch often fished in British waters but going all to France and Spain, where it is much more appreciated on the dining tables.
The recipe today combines these two gems: the cockles and the hake medallions. If I would be in Spain I would use Basque hake or even pescadilla (a smaller variety of hake) from the Cantábrico. But I’m in London and I’m using British hake – and Cumbrian cockles for the record – as it should be.
Not big secrets for this recipe. The only bit that requires some attention is binding the sauce properly, until we get a velvety texture of almost jelly consistency. Other than that, this is quick and easy to do, healthy and delicious to eat.