Hake fillets in green sauce with kokotxas

For the hake:

• Prepare the hake by removing the scales.
• Ration the hake into skinless suprêmes of 180 g each.

Green sauce.

For the kokotxas:

• Clean the kokotxas by removing the skin.
• Cook the garlic in olive oil being careful that they do not brown. Allow the oil to reduce in temperature and add parsley.
• Add the kokotxas and gently confit them for a few minutes, since the kokotxas do not require much time to be cooked.
• Remove from the heat and emulsify the pil-pil sauce derived from the kokotxas.
• Add salt to taste and check if the colour is the desired one (parsley and parsley oil are optional).

Decoration:

• Chop the leeks finely into julienne, cover with flour and fry at a moderate temperature.

SERVING

• Bring the green sauce to the boil in a pan and once the sauce is boiling, gently poach the hake in the sauce.
• Mix the kokotxas and the sauces off the heat.
• Add salt to taste and add some colour to the dish with some fresh parsley.
• Place the hake loin and the kokotxas on a plate and cover them with sauce.
• Decorate with the fried leek.