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Tomato Twist: Add 2 tbsp of tomato paste or a few cherry tomatoes for a rosé-style seafood sauce.
Spicy Kick: Include a pinch of chili flakes or a dash of hot sauce for heat.
Herb Infusion: Try dill or tarragon instead of parsley for a different aromatic finish.
Shellfish Swap: Use scallops or clams instead of mixed seafood for a more premium touch.
FAQ:
Q: Can I use another fish instead of hake?
A: Yes! Cod, haddock, or pollock are great alternatives that hold up well in creamy sauces.
Q: What if I don’t have white wine?
A: You can skip it or substitute with a splash of seafood stock, chicken broth, or even a bit of lemon juice for acidity.
Q: Is this recipe gluten-free?
A: Yes, as long as you ensure the mustard and any added stock are certified gluten-free.
Q: Can I make the sauce in advance?
A: You can prepare the sauce a few hours ahead, but for best results, cook the hake fresh and reheat the sauce gently before serving.
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