For the Saffron, Potato & Chorizo Broth:
1. Peel and dice the potatoes, the dice needs to be even and correct size for presentation and to ensure even cooking.
2. Dice the carrot, swede, onion and celery
3. Dice the chorizo the same way making sure the outer layer of skin is removed and the same size dice as the potato
4. In a large heavy bottomed pan sweat down the chorizo with a small amount of oil, allow the oils to release from the chorizo and add the saffron and potato to the pan
5. Add all other ingredients.
6. Coat all vegetables with the chorizo and saffron oil and add the chicken stock.
7. Cook out until the vegetables are just cooked and retain their shape. Remove from pan into a gastro and place in the fridge to cool down
8. If the vegetables are taken too far they will continue to cook and will be ruined
9. Check with a senior chef
For the Garlic Crumb:
1. Peel and very finely chop down the garlic
2. In a medium pan melt the butter and sweat off the garlic for 1 minute then add the breadcrumbs
3. Stir constantly and keep on a medium heat, cook out the breadcrumbs until they are a light golden colour
4. Drain through a colander and place onto a tray with blue cloth to soak up excess grease
To cook the Hake:
1. Portion Hake
2. Panfry skin side down in olive oil.
3. Finish with butter and remove from pan.
4. Season and finish with lemon juice.
5. Serve immediately.