Ingredients for 4 people

2 hake supremes
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.

Chef’s tip

If you want to steam the hake, you can ask the fishmonger to remove the skin