Hake cooked at 45ºC on roast peppers, with rice soup



20 gr green pepper
1,800 gr hake
2 fresh eggs 
100 gr white wheat flour 
2 gr table salt

Rice soup: 
200 gr rice 
500 gr onion 
100 ml olive oil (1º) 
500 ml chicken stock 
1 clove garlic
100 gr carrots

For the hake: Fry the peppers, first over a low flame then turn up the heat. Cover and leave to cool. Peel then cut into portions.  Put the hake into 100 gr portions. Season, then dip in salted flour. Fry over a high heat for a few seconds to brown the outside. Then submerge for about 5 minutes in oil at 45-50ºC.

For the rice soup: Gently fry the onion, garlic and carrot. Add the rice and sauté so that it releases the starch. Mix in the chicken stock and cook for 25 minutes. Season, blend and push through a fine sieve.

TO SERVE: Form a bed of peppers and top with the hake. Sprinkle with a little Maldon salt. Serve the creamed rice soup separately in a jug.