Chef’s tip
“If you want to steam the hake, you can ask the fishmonger to remove the skin“
| 2 hake supremes | |
| Salt | |
| Pepper | |
| 1 plain yoghurt | |
| 200 g pumpkin | |
| 2 potatoes | |
| Aromatic herbs: Dill, chives, mint, sage, fennel |
White fish and tubers, indicated in case of diarrhoea
| 1. | To make the sauce, finely chop the fennel, two fresh sage leaves, four fresh mint leaves, the chives and a little dill. Add to the yoghurt. Season with salt and pepper and keep the sauce in a cool place. |
| 2. | Peel the potatoes and the pumpkin and cut them into two-centimetre cubes. |
| 3. | Cook the diced potato in the frying pan. When they are golden brown, add half a glass of water and cook until it has evaporated. |
| 4. | Add the diced pumpkin to the pan and cook until tender and lightly browned. |
| 5. | Grill the hake supremes with a little extra virgin olive oil. |
| 6. | Serve forming a base of potatoes and pumpkin, place the hake supreme fillet on top and add a couple of spoonfuls of the yoghurt sauce. |