100 gr lemon juice
100 gr butter
60 gr water
30 gr mild meat sauce
Trimmings from the turnip
2 mint leaves
1 bundle mini turnip tops
1 hake, 3 kg
Citrus sauce: Melt the butter with the juice and water, add a little dark sauce, season with salt and bind with cornflour. Strain and set aside. Paper: Peel the turnip and use an electric slicer to cut into wafer-thin slices. Cover the wafers with damp paper. Retain the trimmings.
Diced turnip: Prepare a juice with the mint, lemon juice, water and sugar but ensuring the mixture is not sweet. Cut the turnip trimmings into dice and macerate in this juice in a sous-vide pack.
Turnip tops: Blanch the turnip tops, refresh in iced water and set aside. Hake: Wash and fillet the hake. Cu tinto 130 gr portions.
Cook the hake sous-vide at 61ºC so that the inside reaches 46-47ºC. Meanwhile, warm the turnip tops, sauce and turnips. Plate as in the photo and add salt.