Hake supreme with pumpkin purée
Ingredients (Serves 6)
- 6 TERRANOVA hake supremes (180 g each)
- 400 g prepared pumpkin
- 50 g butter
- 1 liter vegetable broth made from leek greens
- 50 ml fresh heavy cream
- 2 large leeks
- 5 green cardamom pods
- 6 black peppercorns
- 18 pink peppercorns
- 20 g fresh ginger
- ½ glass of white wine
- 50 ml extra virgin olive oil
- Salt and black pepper
Preparation
In a saucepan, melt the butter with the white parts of the leeks and sauté until tender. Add the pumpkin cut into 5 cm cubes and sauté for a few minutes. Next, add the cream and cover with the leek green broth. Simmer for 40 minutes, adding the ginger, peppercorns, and cardamom.
Once fully cooked, blend everything into a smooth emulsion using a high-powered blender (such as a Thermomix) and strain to remove any solids. Adjust seasoning with salt.
Preheat the oven to 180°C (350°F). Brush the hake supremes with olive oil, season with salt and pepper, and sear them in a skillet over high heat before removing. Arrange the hake supremes on a lightly oiled baking tray, add a splash of white wine, and bake for 7 minutes. Plate a bed of the pumpkin purée and rest the hake supreme on top; serve accompanied by sautéed vegetables.