Hake with Carrot Sauce

Peel the carrots and cook them in water with a drizzle of olive oil and a pinch of salt until tender.

Remove the carrots from the water, add a tablespoon of butter and a pinch of salt, and process them into a purée.

Add the milk and blend until you achieve a smooth sauce. If you prefer a thinner consistency, add a bit more milk. Set aside.

Cut the red bell pepper in half, remove the white core and seeds, and chop it finely.

Peel the onion and finely chop it.

Heat a bit of olive oil in a skillet and sauté the bell pepper and onion, then add the diced ham.

Cook the vegetable and ham mixture for 5 minutes over low heat. Remove from heat, add the hake medallions, fish stock, and season with a pinch of salt.

Continue cooking until the hake is tender.

Serve by placing the carrot cream on the plate and topping it with a hake medallion.