Kokotxas’ hake cheeks in green sauce

For the hake:

• Clean the hake cheeks by removing any excess bones and cut off any unwanted   skin off with scissors. Dry and salt them.
• Make garlic oil without browning the garlic.
• Lightly flour the hake and place them in the oil with the skin side down.
• Add a little fumet and leave to cook for thirty seconds, covered.
• Remove from the heat and stir the sauce off the heat to emulsify.

 For the egg cooked at a low temperature:

• Cook the egg with the shell on at 65 ºC for 23 minutes and set it aside.
• When serving, gently crack the egg in a bowl and place it in the middle of the hake when serving up.

For the wheat in tempura:

• Peel the wheat and scald it in salted water.
• Prepare a tempura and leave it to rest in the fridge until serving.
• To serve, fry the wheat in the tempura, drain the oil and place on the plate to decorate.

SET UP

• Place the hake on the plate and add the egg to the middle of the plate.
• Place the wheat tempura on one side of the plate.
• Sprinkle the plate with chopped parsley.