Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)

For the hake:

• Clean the hake and remove the skin out of the supremes

For the garnish:

• Basic roasted pepper stew (Piperrada)
• Concassé tomato

For decoration:

• Prepare a tomato emulsion:
• Wash and chop the pear tomatoes, blend them with little salt.
• When they are well liquefied, emulsify with oil pouring in a small stream, without stopping beating until the desired consistency is achieved.
• Add salt to taste.
• Make a nest with kataifi pasta by oiling the pasta and placing them in a nest shaped mould.
• Bake the nests at 180 ºC, dry heat, for 6 minutes. Remove from the mould and set aside.
• Chop parsley.
• Cut the lemon.

SET UP

• Season the hake, roll in flour and a beaten egg, fry.
• Insert the hake onto the skewer.
• Heat the basic roasted peppers (piperrada) and the concassé tomato.
• Place the piperrada inside the kataifi pasta nest.
• Put the hake on the skewer and decorate with a thread of tomato, lemon and a little chopped parsley emulsion sprinkled on top.