Roasted hake fillets with pumpkin purée

For the hake:

• Clean the hake and ration it in 180g supremes.

For the garnish:

• Cook the baker’s potatoes with onions and green peppers cut into julienne strips in mild olive oil, once cooked, drain the fat.
• Roast the red pepper in the oven, peel and slice into discs.
• Sautee mushrooms cut into julienne with garlic.
• Grill some courgette slices.
• Blanch cabbage cut into julienne, cool, drain and sauté with garlic.
• Salt.
• Assemble a mille-feuille starting with the baker’s potato and place the rest of the vegetables in a harmonious way, set aside.

For the sauce:

• Make a pumpkin cream.

For the decoration:

• Cut leeks into julienne very finely.
• Fry parsley leaves.

SET UP

• Sear the hake on the griddle and finish in the oven at 180 ºC.
• At the same time bake the vegetable mille-feuille to heat it up.
• Place a base of pumpkin cream on the plate.
• Place the vegetable mille-feuille onto the plate and the hake on top of the cream.
• Decorate with leek and fried parsley.