Grilled hake, tomato salad and hot baby spinach leaves
Ingredients for 6 people
6 hake steaks
6 multicolored tomatoes
2 handfuls spinach shoots
olive oil
Balsamic vinegar
Flower of salt
The stages
Cook the hake on the plancha on the skin side with a little olive oil for 5' and again on the flesh side for 5'.
Make a tomato salad.
Arrange the hake on top of the tomato salad dressed with balsamic vinaigrette.
Grill the spinach shoots for 2' on the plancha and place them on top of the dish.
