4 people
For the cocoa sauce
35 g cocoa butter, melted
50 g fried almond
½ onion, gently sautéed
30 g peeled pumpkin, sautéed
25 g cooked carrot
50 g sunflower oil
15 g apple cider vinegar
salt
pinch of sugar
For the hake in brine
4 hake fillets (125 g per serving)
500 ml elderflower infusion
30 g fine salt
For mustard leaves
bunch of mustard leaves
olive oil 0.4 °
salt
For the potato and mustard sauces
90 g mustard leaves
20 g parsley leaves
pinch of powdered vinegar
1 normal potato
1 leek
kuzu
salt
pepper
For the sprinkled cocoa
50 g micronized cocoa butter
3 g powdered Espellete peppers
1 g achiote powder
4 g powdered vinegar
pinch of salt
For the cocoa sauce
Blend all ingredients and add melted butter. Season with salt.
For the hake in brine
To prepare the elderflower infusion (500 ml water and 10 g elderflowers), after boiling the water, add the flowers away from the heat. Cover and leave to rest for 5 minutes. Strain.
Dilute the salt in the elderflower infusion, while cold. Immerse the hake fillets in it and leave to rest for 25 minutes. After that time, blot lightly with paper towels. Rub the fish with the sauce and cook it a la plancha. Set aside.
For the mustard leaves
Blanch the mustard leaves in boiling salted water. Cool them quickly so they don’t lose their colour and immerse them in oil until used.
For the potato and mustard sauces
For the mustard sauce, cook the mustard and parsley in boiling salted water, then blend and strain. Bind with the kuzu, diluted in water, to make a thick texture.
For the potato sauce, cook the potato with the leek and follow the same procedure as with the mustard sauce. Salt and pepper both sauces and reserve.
For the sprinkled cocoa
Mix all the ingredients and set aside.
Serve the hake on a shallow dish. Place a few mustard leaves so that they partially cover it. Beside it, place the two sauces, one over the other, without mixing them at all. In front of each diner, sprinkle the cocoa onto the hake so that it melts on contact with the heat.