Pan roasted hake fillet

To pickle the carrots and rhubarb: place the vinegar, sugar, lemon juice and zest and 200ml water in a pan and bring to boil. Set aside to cool down and once cold add the sliced carrot and rhubarb and mix well.

Refrigerate for 2-3 hours before use. This can be done the day before if you wish.

To make the puree: Place the chopped onion and garlic with the butter and cook for 2 minutes on medium heat. Add the peeled and small diced sweet potato and wet with the white wine and cook for 5 minutes. Add the vegetable stock, season with salt, pepper and ground nutmeg and cook on low for 15-20 minutes.

Transfer the sweet potato to a blender and purify until smooth.

In a non-stick pan melt the butter on low heat, season the 4 Supremes of hake and place in the pan skin side down. Cook on medium heat for 3-4 minutes, turn the fish on the flash side and cook for further 3-4 minutes.

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