You Will Need
For the sprinkled cocoa
Mix all the ingredients and set aside. Serve the hake on a shallow dish. Place a few mustard leaves so that they partially cover it. Beside it, place the two sauces, one over the other, without mixing them at all. In front of each diner, sprinkle the cocoa onto the hake so that it melts on contact with the heat.
For the cocoa sauce
Blend all ingredients and add melted butter. Season with salt.
For the mustard leaves
Blanch the mustard leaves in boiling salted water. Cool them quickly so they don’t lose their colour and immerse them in oil until used.
For the potato and mustard sauces
For the mustard sauce, cook the mustard and parsley in boiling salted water, then blend and strain. Bind with the kuzu, diluted in water, to make a thick texture.
For the potato sauce, cook the potato with the leek and follow the same procedure as with the mustard sauce.
Salt and pepper both sauces and reserve.
For the hake in brine
To prepare the elderflower infusion (500 ml water and 10g elderflowers), after boiling the water, add the flowers away from the heat. Cover and leave to rest for 5 minutes. Strain. Dilute the salt in the elderflower infusion, while cold. Immerse the hake fillets in it and leave to rest for 25 minutes. After that time, blot lightly with paper towels. Rub the fish with the sauce and cook it a la plancha. Set aside.