Hake recipe with green pepper puree

Ingredients to make Hake with green pepper puree:

• 4 loins of hake of 150 gr. each
• 4 heads of garlic
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• Garrison:
• 1/2 kg of green chorizo ​​peppers
• 1/2 glass of olive oil
• 4 garlic cloves
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How to make Hake with green pepper puree:

1. Cook the whole garlic heads in a small saucepan over low heat and cover for 5 minutes.
2. Let them cool completely in the oil.
3. Prepare a mayonnaise with that same cold oil and the egg yolk.
4. Season it with salt.
5. Place the pieces of hake in boiling salted water for 3 minutes.
6. Set them aside and let them drain.
7. To make the pepper sauce, remove the seeds and cut them into pieces.
8. Peel the garlic and cut them into slices.
9. Cook the peppers and garlic in oil for 5 minutes.
10. Season with salt and pepper.
11. Then blend everything in the blender until you get a creamy sauce.
12. Room if necessary.
13. Serve the hake fillets very hot over the pepper cream and with the garlic mayonnaise on top.
14. Note: Fresh or salted cod can also be used.
15. Red piquillo peppers are an alternative to the sauce.