Hake with caviar del tíbet and pea cream

Hake with caviar del tíbet and pea cream


- Tin of Caviar del Tíbet, 50 gr (1 pc.)
- Hake loin with its skin
- Peas (200 g)
- Small potato (1 pc.)
- Leek
- Sprouts
- Chives
- Olive oil
- Salt


1. Add the chopped leek and a drizzle of olive oil to a casserole. Wait for it to brown a little and then add the peeled and chopped potato and the peas (reserve a handful for decoration). Cover with water, add a little salt, and cook until the potato is tender. Then mash everything and finally strain the cream to a fine consistency.

2. Cut the hake loin into 6 pieces off approximately 3x3 cm. In a pan, brown the hake on all sides over a high heat with a drizzle of olive oil.

3. Blanch the peas that we'll use to decorate. You only have to cook them for 1' in boiling water, then pass them through cold water to stop them from cooking and set aside.

4. To serve, put a little of the pea cream on the base, then place the hake in the centre with the skin facing up. Now put a teaspoon of Caviar del Tibet on top.

5. Decorate with some sprouts, a few peas and some chopped chives.