Merluza en Salsa Verde

I cook this regularly; rotating the hake cuts in the warm garlicky oil until they release enough gelatine to form a mayonnaise like emulsion Maria-Jose Sevilla recipe from her book “Spain on a Plate”. It is worth the price for this classic Basque recipe alone, Merluza en Salsa Verde (hake in green sauce), the fish poached in garlic-flavoured olive oil which gradually turns opaque and creamy.