4 people
For the hake
600 g hake loin/fillet (150 g per serving)
2 tablespoons olive oil
salt
powdered ham
For the salsa verde
3 cloves garlic, finely chopped
1 tablespoon chopped parsley
3 tablespoons olive oil 0’4°
50 g clams
250 ml cold water
salt
For porrusalda wafers
3 cleaned leeks
60 g peeled potato
40 g cleaned carrots
2 litres water
3 g kappa carrageenan (per 250 g mash)
salt
For the parsley and basil seeds
40 g parsley leaves
200 g olive oil
4 g basil seeds
25 g parsley juice
200 g water
1 g parsley seeds
In addition
Powdered rooibos tea
For the hake
Clean the hake and cut into portions. Season and add a pinch of powdered ham.
For the salsa verde
Heat the very finely chopped garlic and half the chopped parsley in a saucepan over a low heat, in the oil. Before the garlic starts to brown, add a pinch of flour if you like. Season.
Then add the clams. Cover with water and cook for 5 minutes. Add the remaining parsley. Set aside.
For the porrusalda wafers
Cut the leeks, carrots and potatoes and cook them in water with a little salt. Mash to make a light purée. Add salt to taste. For each 250 g of purée add 3 g of kappa. Blend and bring to the boil. Pour onto a plate. When cool, cut with a pastry cutter, 5 cm in diameter.
For the parsley and basil seeds
Thoroughly crush the parsley leaves with the oil. Strain.
Hydrate the basil seeds in the mixture of parsley juice and water for 5 minutes. Drain and place them in the parsley oil, along with the parsley seeds.
Cook the hake lightly, a la plancha, with a little oil. Finish cooking it in the salsa verde. Care must be taken to keep it very juicy.
Place the hake fillet on a plate and, at its side, the porrusalda wafer. Drizzle the seeds on the wafers and beside the hake. Sprinkle the hake lightly with rooibos.