hake with black pepper and parmesan
Peel and thinly slice the white onion. Place in a vacuum bag with a little grapeseed oil, then steam at 100°C for 1 hour.
Peel and dice the turnips into bite-sized pieces, dress with a little grapeseed oil, vacuum seal, and steam at 100°C for 3 minutes. Chill in ice water.
Add the grated Parmesan and kombu to the fish stock and simmer gently for 45 minutes. Strain through a chinois.
Roast the Sarawak pepper at 180°C for 15 minutes, then blend into a fine powder with the charcoal powder.
Dice the sourdough into 1cm cubes, toss with a little oil, and roast at 160°C until golden and crisp.
Lightly roast the hake in a pan until golden and cooked through.
To serve, place the vegetables, fish, and croutons in a bowl. Pour over the sauce and dust with the pepper powder.
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