HAKE AND WHITE CLAY

INGREDIENTS (to serve 4):
For the powdered freeze-dried hake:
100gr. hake
For the white clay sauce:
20 gr. toasted bread
30 gr. roast pine nuts
100 ml. olive oil
5 gr. white clay with any sand removed
30 gr. leek, lightly fried
salt and ground pepper
chopped parsley
For the hake:
4 loin fillets of hake (150 gr./person)
freeze-dried hake powder
For the white clay paint:
500 ml. de concentrated fish stock
25 gr. Marcona almonds
25 gr. pine nuts
15 gr. sugar
10 gr. coconut flesh
3 tbsp. white vermouth
10 gr. white clay
½ dl. olive oil
60 gr. onion
50 gr. leek
25 gr. fresh garlic
Salt and pepper
For the green sauce and cheek juice:
150 ml. green sauce
20 ml. cheek sauce
15 ml. olive oil
Salt and pepper
For the clay sticks:
250 ml. concentrated fish stock
10 gr. Marcona almonds
15 gr. pine nuts
5 gr. sugar
10 gr. coconut flesh
2 tbsp. white vermouth
10 gr. white clay
60 gr. onion
50 gr. leek
25 gr. fresh garlic
¼ bulb garlic, peeled
500 ml. water
¼ white sopako bread
olive oil
salt and pepper
For the bleached parsley:
50 gr. parsley leaves
¼ liter ethyl alcohol
PREPARATION:
Powdered freeze-dried hake:
Place 100 gr. lightly salted hake flesh with a drop of oil in the freeze-drier for approximately 40 h. to dry. Remove and pulverize.
White clay sauce:
Crush all the ingredients to form a paste. Season with salt and pepper and add the chopped parsley.
Hake:
Add the powdered, freeze-dried hake and the clay sauce and grill. Set aside.
White clay paint:
Add the almonds and pine nuts to a pan with oil and brown lightly. Fry the vegetables until soft and add, together with the sugar, coconut and vermouth. Fry, then add the concentrated stock. Reduce by half and add the clay. Crush and season with salt and pepper.
Green sauce and cheek juice:
Mix the green sauce with the cheek juice. Bring to the boil and add the olive oil. Season with salt and pepper.
For the clay sticks:
Peel the garlic and brown in oil. Add the bread cut in slices and gently fried. Cover with water and cook for about 45 min. Set aside. Wash the vegetables and slice very finely. Fry in a little oil, but do not brown. Set aside. Add the almonds and pine nuts to a pan with oil and brown lightly. Add the sugar, coconut and vermouth. Fry together and reduce slightly. Add concentrated stock. Bring to the boil and add the clay. Crush. Boil and add the agar-agar (1 gr./100 gr.). Season with salt and pepper. When cold, cut into sticks.
Bleached parsley:
Cover the parsley leaves with ethyl alcohol and leave for 3 h. to evaporate. The leaves will end up white and crisp.
TO SERVE:
Draw a perfect square on a plate with the white paint and top with the hake. To one side, place the clay sticks and top with the bleached parsley leaves. Add the green sauce and cheek juices.