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. 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 and season with salt, pepper and ground nutmeg. Cook on low for 15–20 minutes.
Pass the sweet potato and place in a blender, 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 a further 3–4 minutes.