Grilled hake with pumpkin purée

Ingredients

- Hake loins (4 pcs.)

- Cassava (100 g)

- Green garlic (1 bunch)

- Sunflower oil (200 ml)

- Olive oil (35ml)

- Salt

- Ground white pepper

- Extra virgin olive oil

Method

Cut the cassava into strips and fry in the sunflower oil. Season the hake, coat with oil, and roast in a pan or grill. Cut the garlic sprouts and sauté with olive oil. Form a quenelle (an oval-shaped ball) with the purée, add the garlic sprouts, and pierce it with the yucca. Plate up the hake and drizzle with extra virgin olive oil.

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Method - Pumpkin Purée

Ingredients:

- Pumpkin with its skin (1 kg)

- Olive oil (25 ml)

- Salt

Wrap the pumpkin in aluminium foil and bake until cooked, remove the skin and seeds, mash and add oil and salt.