HAKE IN CITRUS SAUCE, TURNIP PAPER AND CHOPPED TURNIP TOPS

2014

INGREDIENTS

Citrus sauce
100 gr lemon juice
100 gr butter
60 gr water
30 gr mild meat sauce
Salt
Cornflour
Paper
1 turnip
Turnip dice
Trimmings from the turnip
Water
Sugar
Lemon juice
2 mint leaves
Turnip tops
1 bundle mini turnip tops
Hake
1 hake, 3 kg

PREPARATION

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.

TO SERVE

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.