‘Kokotxas’ hake cheeks with asparagus and artichokes in green sauce

For the hake:

• Clean and reserve the hake cheeks.

For the garnish:

• Cook the artichokes whole English style and rinse once they are cold remove the hard leaves and cut them into quarters.
• Cook the wild asparagus English style and cut them into sticks.
• Cook the white asparagus in water with sugar and salt for two minutes. Remove them from this water and repeat the operation in boiling water with sugar until they are soft. Cut them into sticks.

For the sauce:

• With the smallest or broken artichokes prepare an artichoke sauce
• Poach filleted garlic and onion in julienne strips, add the artichoke, bind with a little flour and cover with a White stock.
• Let cook for 8 minutes, blend the sauce, strain and add a few drops of virgin olive oil.

SET UP

• Grill the artichokes and asparagus until they are slightly browned.
• Cook the hake on the grill, browning the skin, take them out onto a tray and then add a garlic, chilli and parsley oil.
• Place the artichokes and asparagus in the centre of the plate and place the hake on top of them, skin side up.
• Cover the hake with a little bit of oil and add the artichoke sauce around the fish.