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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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

Topping options
Sprigs or sprouts
Pink pepper
Pomegranate

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Equipments

Food processor

For

2 people

Instructions

For the puree cut the avocado in half and scoop out the flesh.
Blanch the mint in boiling water for 5 seconds.
Place in a food processor and add butter, salt and pepper. Blend and set aside.
Season the hake with salt and pepper, brush with oil, transfer to an oven dish and roast at 200ºC for 10 minutes.
Heat a little oil in a frying pan and sauté the potatoes until golden brown.
Serve the hake on a bed of avocado and mint purée, accompanied by baby potatoes.
Garnish with fresh mint and pink pepper.

Christmas Hake Medallions with Minty Avocado Purée and Baby Potatoes

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