HAKE CHEEKS IN A PLANKTON PILPIL SAUCE

INGREDIENTS (1pers.)
Hake cheeks
1 hake cheek
Pilpil sauce
Capuchina cake
800 gr egg yolk
200 gr egg
160 gr corn flour
Green juice
2 cloves garlic
50 ml extra virgin olive oil
500 gr mussel stock
10 gr plankton
Others
White garlic flower

PREPARATION:
Capuchina cake: Place all the ingredients in a kitchen robot and beat at the maximum setting. Pour into a greased and floured mould and cook in steam for 25 minutes.
Green juice: Fry the garlic in the oil. When brown, add the stock. Reduce and leave to cool. Add the plankton to make it green and tasty.

TO SERVE:
Soak the capuchina cake in the green juice. Place a cheek of hake in pilpil sauce on top. Cover with the pilpil sauce and garnish with a white garlic flower.