Hake With Cocoa Incense

Arzak Secrets

https://www.cutoutandkeep.net/projects/hake-with-cocoa-incense • Posted by Grub Street Publishing

You will need

For the cocoa sauce
35 g Cocoa Butter , melted 50 g Fried Almonds ½ Onion , gently sautéed 30 g Peeled Pumpkin , sautéed 25 g Cooked Carrots 50 g Sunflower Oil 15 g Apple Cider Vinegar Salt 1 pinch Of Sugar
For the hake in brine
4 Hake fillets (125 g per serving) 500 ml elderflower infusion 30 g Fine Salt
For mustard leaves
Bunch of mustard Leaves Olive Oil 0.4 ° Salt
For potato and mustard sauces
90 g Mustard Leaves 20 g Parsley leaves 1 pinch Of powdered Vinegar 1 Normal Potato 1 Leek Kuzu Salt Pepper
For the sprinkled cocoa
50 g Micronized Cocoa Butter 3 g Powdered Espellete Peppers 1 g Achiote Powder 4 g Powdered Vinegar 1 pinch Of Salt

Project Budget

Time

Difficulty

Description

Instructions

1. 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.

2. For the cocoa sauce Blend all ingredients and add melted butter. Season with salt.

3. 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.

4. 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.

5. 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.