INGREDIENTS: (to serve 4)

Mojo dip:

3 cloves garlic, cooked
20 gr parsley, liquidised
10 gr cider vinegar
100 gr olive oil
50 gr fried almonds
10 gr toasted bread
1 gr veronica
Salt and pepper

4 fillets hake (125 gr each)

“Biscay” green sauce:
100 gr green sauce
5 gr lime juice
30 gr olive oil
100 gr traditional Biscay sauce
1 gr veronica
Salt and pepper

Fried spheres:

72 oblaat sheets (15 x 15 cm.)
450 gr fish stock
5 gr green barley, freeze-dried
50 gr parsley juice
4 tbsp olive oil (0.4)
4 balloons
Olive oil for frying

12 cloves garlic
1 litre milk

100 gr green sauce


Mojo dip: Mix all the ingredients and blend. Season with salt and pepper. Hake: Brush the hake with the mojo dip and cook only lightly on a griddle. Set aside.
“Biscay” green sauce: Boil the green sauce with the Biscay sauce and the veronica. At the last minute, add the lime juice and oil. Season with salt and pepper.
Fried spheres: Bring the fish stock to the boil. Remove from the heat and add the barley. Leave to infuse. When cool, add the liquidised parsley. Mix well and strain. Transfer to a spray. Blow up the balloons and rub well with oil. Cover the surface of the balloons with the oblaat sheets. Then spray around them and attach a second sheet. Repeat this operation 18 times. Finally, hang up to dry from a line for about 2 hours. Carefully prick the balloons and remove, leaving an empty sphere. Place these on a grid and brush with hot oil.
Garlic: Cook the garlic cloves in milk 3 times over a low heat, leaving them whole. Lightly season with salt and pepper.

TO SERVE: Finish the hake in the green sauce. Serve with a little of the same sauce and, around it, serve the Biscay green sauce and garlic cloves. Cover the whole dish with the sphere to keep in the aromas. When it is broken, it gives a crunchy touch to the dish.