Hake with green leek and Derio spinach and carrot chips

To cook the hake:

• Remove the skin from the hake and fillet. Trim the fillets and slice them into portions of about 80 g.
• Season them with salt and black pepper. Sprinkle some lemon juice on top. Set aside.

To make the green leek and spinach sauce:

• Clean the leeks and trim off the ends. Chop the leeks.
• Peel the potato and slice. Cut a white onion in julienne.
• Sauté the vegetables with some butter. Then add to it the white wine. Once the alcohol has evaporated, add in the vegetable stock.
• Trim off the ends of the spinach leaves and chop. Set aside.
• Boil the rest of the vegetables and drain. Make sure to reserve the liquid they have been cooked in.
• Blend the vegetables with the Turmix and add as much liquid as needed to get the consistency of a light sauce.
• Add to it the spinach.

To make the carrot chips.  

PLATING

• Place the hake portions in the green sauce to cook them.
• On a small soup plate, pour some of the leek and spinach sauce and season.
• Then, place the portion of hake and decorate with the carrot chips on top.