Time: 1 ora e 40 minuti
Difficulty: media

Ingredients for 6 people:
3 hake sticks
18 grains jackdaws
1 celery sticks
1 shallot
1 dl dry white wine
40 g of butter
40 g of gluten-free cornstarch
2 sprigs of thyme
2 bay leaves
2 sprigs of rosemary
extra virgin olive oil
salt up
2 g of saffron powder
3 grains of white pepper

Procedure

Depriving each hake of the central fin and of the ventral and veal ones cutting them away with a pair of scissors;  then make a cut along the belly, opening the belly of the hake, and eliminate the entrails inside.  Rinse carefully under running water, then with a knife deeply cut the back of the hake starting from under the head, up to the tail.  Then cut the fillet of fish partially separated from the body, cutting it under the head of the fish and sinking to the tail, to detach it, then place it on the surface;  proceed in the same way until you get all 6 fillets and lay them flat.  Then remove each fillet from the skin, inserting a sharp knife between the meat of the fillets and the skin and sliding it, holding one end of the skin, until separating the two parts.

Therefore deprive the fillets obtained of the bones

Bring 3 l of water to a boil in a pot with celery and shallots washed and cut into pieces, the wine and the peppercorns;  add the fish waste and cook for 40 minutes, removing the foam that forms on the surface.  At the end, season with salt and pass the fish stock over a fine kneading sieve.

In the meantime wash the aromatic herbs and chop finely;  place them in a bowl with a pinch of salt and pepper, mix and use this breadcrumbs to flavor the hake fillets, repeat them several times and pressing lightly so that they stick.

Heat in a non-stick pan 4 tablespoons of oil, lay the hake fillets and cook for 30 seconds on each side;  then transfer the fish on a baking sheet lined with baking paper and complete the cooking in the hot oven at 180 ° C for about 6 minutes.

Meanwhile scald the peas in boiling water for 8 minutes, then drain and dress them. in a bowl with a pinch of salt and a drizzle of oil, keep warm.

Then melt the butter in a non-stick pan and incorporate the gluten-free starch with a whisk, stirring carefully;  then add 1 l of fish stock and saffron, continuing to amalgamate, and cook for about 10 minutes (if you had to form lumps go with the strainer).  At the end, filter everything with a strainer.

Arrange the radish jackdaws on each individual plate, lay the hake fillet on top, top with the saffron velvety and serve, garnish as desired with a shredded pumpkin with a sprig of thyme.

The note of the Chef:
The hake is a round fish and eviscerates and fillets just like sea bass and trout;  from each of them 2 threads are obtained