HAKE CHEEKS ON THEIR WAVE

For the coconut dip:

2 onions

1 heads garlic

½ litre coconut milk

1 tsp ají amarillo (yellow capsicum paste)

2 tbsp lemon juice

6 tbsp mild olive oil

Salt and pepper

For the hake cheeks:

12 hake cheeks

Salt and pepper

For the squid crisp:

150 gr squid (clean)

150 gr cooked tapioca pearls

10 gr tapioca pearls

150 gr red wine

100 gr water

10 gr tomato concentrate

200 gr mild olive oil

Salt

For the red cassava:

½ cassava

1.5 litres water

15 gr powdered, freeze-dried beetroot

200 gr mild olive oil

1 pinch powdered parsley

Sal

For the wave:

2 medium-sized onions

2 cloves garlic

1.5 gr turmeric

10 gr freeze-dried coconut milk

3 tbsp virgin olive oil

15 gr chicken juices

Salt and pepper

For the chicken juice and stock:

½ chicken

1.2 gr xanthan (for ½ litre stock)

1 tbsp mild olive oil

1.5 litres water

Salt and pepper

For the coconut dip: Peel and cut the onions. Place in a pan with 5 tablespoons of oil and fry gently until soft. Add the coconut milk and cook until reduced to half. Set aside. Wrap the head of garlic in aluminium foil with 1 tablespoon of oil and bake for 45 minutes at 200ºC. When cooked, remove from the foil and crush together with the other ingredients. Season with salt and pepper.

For the hake cheeks: Wash, season with salt and pepper, and set aside.

For the squid crisp: Blend the squid with the cooked tapioca to form a smooth paste. Season and set aside. In a pan containing the water, wine, tomato and a pinch of salt, cook the tapioca until completely transparent. Strain and rinse with water. Set aside. In a bowl, mix the squid paste with the tapioca pearls. Spread the mixture onto sulphur/parchment paper. Dehydrate at 65ºC for 24 hours. When dry, fry in oil at 170ºC. Drain and season.

For the red cassava: Peel the cassava and cut into three. Cover with water and season. Boil over a medium heat until cooked. Add the beetroot and dissolve in the cooking water so that the cassava turns red. Break into pieces and drain. Fry the pieces of cassava in oil at 220ºC until well-browned. Drain and season. Sprinkle with the powdered parsley.

For the wave: Peel the onions and garlic. Cut and fry in the oil over a medium heat. When soft, blend with the other ingredients to make a thin texture that will flow well from a squeezer bottle. Season with salt and pepper.

For the chicken juice and stock: Lightly season the chicken and place on an oven pan with the oil. Roast for 1 hour at 190ºC. When cooked, remove all the juices and reduce to half. Strain and set aside.

Place the chicken with its juices in a pan and cover with water. Simmer for 3 hours, then strain and bring to the right texture using xanthan. Season with salt and pepper.

Brush the hake cheeks with the dip and grill, turning once.

Place a plate on a turntable and apply the wave mixture while turning the plate, forming a spiral shape.

Place a little of the wave mixture onto the base of each cheek. Serve with the cassava and the squid crisp next to the cheeks. Add a little chicken juice.