Hake cheeks with cauliflower purée - Olive Oils from Spain

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Hake cheeks with trout roe and cauliflower purée recipe

Preparation:

Cut the cauliflower into florets and peel and dice the onion and the potato.
Fill a pan with water and add salt. Add the cauliflower, the onion and the potato. Bring to the boil and cook for ten minutes.
In the meantime, place the onion and the bay leaf in another pan of salted water and bring to the boil. When boiling, add the hake cheeks and leave them to poach for 5 minutes.
Drain the cauliflower, onion and potato, reserving the water, and blend together with the cream to make a purée. Set the cauliflower purée aside for later.
Now, mix the Extra Virgin Olive Oil from Spain with a tablespoon of chopped fresh parsley.

To serve:

On individual plates, serve a spoonful of cauliflower purée and place the hake cheeks on top. Top with a teaspoon of trout roe. Drizzle with Extra Virgin Olive Oil and sprinkle with fresh, chopped parsley.