In a saucepan incorporate the loin of hake and covered with olive oil (covering the whole loin), 2 tablespoons of sauce and salt and pepper.
We put it to simmer and without boiling and let cook between 7 and 10 min. In the last 3 minutes of cooking, incorporate the asparagus tips.
Once all the oil has been removed, drain well and serve
For the gelatine we rehydrate with water the 3 laminas, once rehydrated we heat over half fire of the sauce. When it starts to boil add the jellies and stir until dissolved. Finally add the rest of the sauce and let cool everything in the refrigerator until it sets.
To emplatar place in a source the lettuce with its nuts and we add jet of olive oil, finally we extract of the refrigerator the gelatine that we will cut in squares and we decorate the salad.
Split the endives in half lengthwise. Season with salt and pepper and brush them with oil.
Wrap them in aluminium foil and bake for 15 minutes at 180ºC. When done, set aside. In a pan, sauté the apple, chopped into cubes, with a drop of oil.
Pull apart the leaves off the baked endive and on each large leaf place a dollop of cream cheese, the smoked salmon and the baked apple.
Roll up the endive and pinch with a short skewer to close it.
Fill the bottom of the dish with the mustard sauce and place the stuffed endives on top. Garnish with a piece of baked apple.
Delicious right?
In a bowl mix the cream cheese, onion, chopped capers and mayonnaise.
In a second bowl add the honey and mustard sauce and dill, and mix well. The sauce is quite dense, so you must beat it lightly before serving.
Cover your chosen base with a generous portion of cream cheese, add the honey and mustard sauce and a roll of smoked salmon adjusting the quantity according to taste.
I assure you that this appetizer will go down a treat, like it has for me two times in a row.