• 6 hake steaks
  • 6 multi-coloured tomatoes
  • 2 handfuls of baby spinach leaves
  • Olive oil
  • Balsamic vinegar
  • Fleur de sel / Sea salt flakes

Grilled hake, tomato salad and hot baby spinach leaves

  • Place the hake, skin side down, on the plancha with a little olive oil and cook for 5 minutes.
  • Turn and cook on the skinless side for 5 minutes.
  • Make the tomato salad.
  • Serve the hake steaks on the tomato salad seasoned with the balsamic vinegar.
  • Drop the baby spinach leaves on the plancha, cook for 2 minutes and serve with the fish.