Hake in green sauce with asparagus, shrimp and poached eggs

Wash the pieces of hake and salt them.

Finely chop the parsley and sweet onion.

In a separate pan, cook the asparagus with a little water, oil and salt.

Pour the olive oil in a larger pan over medium heat. Add the parsley and chopped onion.

Stir with a spoon and just when the onion begins to brown, add the fish stock, wine and flour.

When we have a thick sauce, add the pieces of hake, shrimp and asparagus that we have previously cooked.

Approximately 5 minutes later, turn the hake over and stir slowly, taking care not to overcook it and prevent it from sticking.

Now we will make the poached egg. In another pan we put water to boil with a little vinegar. When it is boiling, add the eggs and let them boil for 3 minutes and reserve them for serving time.

Serve two to three pieces of hake per person along with the shrimp and asparagus and add our poached egg.