Hake With Cocoa Incense

Arzak Secrets

Posted by Grub Street Publishing

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You Will Need (33 things)

  • For the cocoa sauce

  • 35 g Cocoa Butter , melted
  • 50 g Fried Almonds
  • ½ Onion , gently sautéed
  • 30 g Peeled Pumpkin , sautéed
  • 25 g Cooked Carrots
  • 50 g Sunflower Oil
  • 15 g Apple Cider Vinegar
  • Salt
  • 1 pinch Of Sugar

  • For the hake in brine

  • 4 Hake fillets (125 g per serving)
  • 500 ml elderflower infusion
  • 30 g Fine Salt

  • For mustard leaves

  • Bunch of mustard Leaves
  • Olive Oil 0.4 °
  • Salt

  • For potato and mustard sauces

  • 90 g Mustard Leaves
  • 20 g Parsley leaves
  • 1 pinch Of powdered Vinegar
  • 1 Normal Potato
  • 1 Leek
  • Kuzu
  • Salt
  • Pepper

  • For the sprinkled cocoa

  • 50 g Micronized Cocoa Butter
  • 3 g Powdered Espellete Peppers
  • 1 g Achiote Powder
  • 4 g Powdered Vinegar
  • 1 pinch Of Salt

Steps (5 steps, 120 minutes)

  1. 1

    For the sprinkled cocoa
    Mix all the ingredients and set aside. Serve the hake on a shallow dish. Place a few mustard leaves so that they partially cover it. Beside it, place the two sauces, one over the other, without mixing them at all. In front of each diner, sprinkle the cocoa onto the hake so that it melts on contact with the heat.


  2. 2

    For the cocoa sauce
    Blend all ingredients and add melted butter. Season with salt.

  3. 3

    For the mustard leaves
    Blanch the mustard leaves in boiling salted water. Cool them quickly so they don’t lose their colour and immerse them in oil until used.

  4. 4

    For the potato and mustard sauces
    For the mustard sauce, cook the mustard and parsley in boiling salted water, then blend and strain. Bind with the kuzu, diluted in water, to make a thick texture.
    For the potato sauce, cook the potato with the leek and follow the same procedure as with the mustard sauce.
    Salt and pepper both sauces and reserve.

  5. 5

    For the hake in brine
    To prepare the elderflower infusion (500 ml water and 10g elderflowers), after boiling the water, add the flowers away from the heat. Cover and leave to rest for 5 minutes. Strain. Dilute the salt in the elderflower infusion, while cold. Immerse the hake fillets in it and leave to rest for 25 minutes. After that time, blot lightly with paper towels. Rub the fish with the sauce and cook it a la plancha. Set aside.