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

For the hake:

• Clean the hake and remove the skin from the supremes of 60 gr each. Calculate 3 supremes per portion. Set aside.

For the garnish:

• Prepare a basic roasted pepper stew (piperrada).
• Make a concassé tomato.

For decoration:

• Make a tomato emulsion; wash and chop 2 or 3 pear tomatoes, emulsify them with a mixer with a little salt. When they are well liquefied, well beaten, add olive oil 0.4º in a small stream without stopping beating until the desired consistency is achieved and add salt.
• Cut a lemon for decoration, crowns, baskets, etc.
• Chop parsley.

SET UP

• Season the hake supreme, roll in flour and in beaten egg, fry.
• Heat the basic roasted pepper stew (piperada) and the concassé tomato.
• Place a base of concassé tomatoes on top of the tomatoes and put the piperrada on one of the sides.
• Decorate with a line of tomato emulsion, lemon and chopped parsley sprinkled on top.