180 gr fillet of hake per person
1 dl olive oil
1 clove garlic
200 gr rice
1/2 litre light chicken stock
Trim the hake, season and dip in flour and egg. Fry for a few seconds to brown on the outside, then submerge for about 5 minutes in oil at 45 to 50ºC. To make the cream of rice, gently fry the onion with the garlic and carrot but do not brown. Add the rice and sauté a little to release the starch. Mix in the chicken stock and cook for 25 minutes. Rectify with salt, blend in the Thermomix, then strain through a fine strainer.
Fry the peppers gently at first, then turn up the heat. Cover and leave to cool, then peel and cut into strips. To serve, place the strips of pepper on the plate then top with the hake. Sprinkle with Maldon salt. The cream of rice is served by the waiter from a jug.