4 people
For the white clay sauce
20 g toasted bread
30 g toasted pine nuts
100 g olive oil
5 g white clay
30 g gently sautéed leek
salt
ground pepper
chopped parsley
For the hake
4 hake fillets (150 g per serving)
freeze-dried hake powder
For the white clay paint
25 g Marcona almonds
25 g pine nuts
50 ml olive oil
15 g sugar
10 g coconut flesh
3 tablespoons white Martini
500 g fish fumet
10 g white clay
salt
pepper
For the green sauce and veal cheek juice
150 g salsa verde
20 g stewed veal cheek sauce
15 g olive oil
salt
pepper
For the clay curd
¼ head of garlic
¼ Zopako bread
(not overly toasted)
500 g water
60 g onion
50 g leek
25 g fresh garlic
10 g Marcona almonds
15 g pine nuts
5 g sugar
10 g coconut flesh
2 tablespoons white Martini
250 g fish fumet
10 g white clay
agar agar (1g for each 100g)
olive oil
salt
pepper
To discolour the parsley
50 g parsley leaves
250 ml ethyl alcohol
For the white clay sauce
Blend all of the ingredients to form a paste. Season with salt and pepper and add the chopped parsley.
For the hake
To make the freeze-dried powder (a pinch), rapidly sauté 100 g of hake meat with a drop of oil and insert into the freeze drier; it will take about 40 hours to dehydrate. Once dry, grind to powder.
Add the freeze-dried hake powder to the hake, coat with the white clay sauce and cook a la plancha. Set aside.
For the white clay paint
Lightly fry the almonds and pine nuts in a pan with oil until golden. Then add the sugar, coconut and the Martini. Sauté and moisten with the fish fumet. Reduce to half and add the clay. Blend together and season with salt and pepper.
For the green sauce and veal cheek salsa
Mix the green sauce with the stewed veal cheek sauce. Bring to a light boil and cut the sauce with the olive oil. Add salt and pepper.
For the clay curd
Peel the garlic and brown in oil. Add the Zopako bread, sliced and toasted. Cover with water and cook 45 minutes. Set aside.
Clean the vegetables, cut finely and gently sauté with a little oil, but do not allow to colour. Set aside. Lightly brown the almonds and pine nuts in a pan with oil. Then add the sugar, coconut, and the Martini. Soften until slightly reduced and moisten with the fumet. Bring to a boil and add the clay. Blend together. Boil all the ingredients and add the agar agar (1 g for each 100 g). Add a pinch of salt and pepper. Once cool, cut the dough into cubes.
For the discoloured parsley
Leave the parsley leaves covered in alcohol for three hours until the spirit evaporates. The leaves will be pale, discoloured and crispy.
Draw a perfect square with the white clay paint on a dinner plate and place the hake on it. To its side place the clay curd and sink the discoloured parsley leaves into it. Drizzle the hake with the green sauce and veal cheek juice.