White fish and tubers, indicated in case of diarrhoea
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.
Peel the potatoes and the pumpkin and cut them into two-centimetre cubes.
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.
Add the diced pumpkin to the pan and cook until tender and lightly browned.
Grill the hake supremes with a little extra virgin olive oil.
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.
“If you want to steam the hake, you can ask the fishmonger to remove the skin“