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Hake fillet, with baby carrots and charred mustard

Beautiful autumn dish with hake fillet and various flavors and textures.

Ingredients

1units.itemssous-vide cooked carrot purée with ras el hanout
1units.itemsbeet skin
1units.itemsHake fillet
1beets puffed in sea salt
100gCoarse mustard
salty fingers
puffed beets in brunoise

Preparation

  1. Cook the hake fillet on the skin side and finish in the oven, or cook sous-vide for 15 minutes with a splash of olive oil and then crisp the skin in a pan.
  2. Place the hake fillet on the plate.
  3. Heat the sous-vide cooked carrot purée and pipe it around the fried hake fillet.
  4. Fry the beet skin crispy in oil at 180°C, insert into the carrot purée with ras el hanout.
  5. Heat a generous splash of olive oil, add the coarse mustard and continue heating and stirring until only the toasted mustard seeds remain.
  6. Insert the salty fingers in between.
  7. Spoon some toasted mustard over. Place a few pieces of diced beetroot around it.
  8. Serve with a light beurre blanc.