Recipe: Christmas Hake Medallions with Minty Avocado Purée and Baby Potatoes
This festive dish pairs tender roasted hake with a vibrant minty avocado purée, bringing creamy freshness and colour to a light yet elegant holiday plate.
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Cooking tools:
- Food processor
- Baking dish
- Pastry brush
- Slotted spoon
- Skillet
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 2 medallions or skinless hake loins
- 6 boiled baby potatoes
- 2-3 sprigs of fresh mint or mint leaves
- 1 ripe avocado
- Salt
- Black pepper
- 15g butter at room temperature
- Extra virgin olive oil
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