Hake loin stuffed with king crab meat

For the hake:

• Remove the skinless loins. Separate the loins from the tail. Season with salt, white pepper and lemon juice.
• Open the loins like a book and tie together the tails to make rolls with the hake with the stuffing inside.

For the stuffing:

• Finely chop onion, leek and garlic and poach gently. Add concassé tomatoes and leave to cook. Add the crumbled spider crab meat and flambé the finely chopped prawn meat. Season and add some hot paprika. Set aside.
• Infuse the milk with salt, white pepper and nutmeg and make a béchamel sauce with 70 roux per litre of milk. Mix it with the stuffing and leave it to cook.

For the sauce americaine:

To decorate:

• Vegetables chips.
• Americaine sauce to put on the bottom of the plate.
• Squid ink sauce á la carte to make some stripes on the plate.
• Chopped parsley, a peeled prawn with a head can be reserved for decoration.

SET UP

• Stuff the loins and the tail supremes with the stuffing and make rolls and vacuum pack and cook for 10 minutes at 65 ºC.
• Ration, batter and fry.
• Place a base of American sauce on the plate and add the battered hake on top, decorate with the ink, fried leeks and chopped parsley.