Hake in squid sauce with pilaw rice garnish

For the black sauce:

• Cut the onion into julienne strips, the carrot into a fine half moons, the garlic into strips, and the green pepper into rings.
• Soften the vegetables in their order of hardness (first the onion, carrot and garlic, then the green pepper), Once softened remove any excess oil and add the white wine, red wine and fumet.
• Leave to cook and then blend and sieve.
• Add salt and bind with cornstarch.

Preparation of the fish:

• Preparing the fish
• Griddle the hake.
• Place a little sauce in a pan, and place the seared hake on top. Bring to the boil to finish off cooking the fish.
• Garnish: Pilau rice with fumet.

SET UP

Place the fish on the plate, cover with the sauce and serve with the rice.