Hake with spinach, payoya goat cheese cream and caramelized walnuts

Wash the potatoes, put them in a microwave-safe silicone container with a little water. Close the container. Cook in the microwave, at maximum power, for approximately 5 minutes, until the potato is cooked. Reserve.

Put several caramelized walnuts in a mortar and crush a little.

Put the liquid cream in a saucepan and add the piece of payoya goat cheese. Cook until both ingredients are integrated and the cheese sauce is formed.

Peel the garlic cloves, chop them into small pieces.

Put a drizzle of extra virgin olive oil in a pan and cook the spinach for a couple of minutes. Go around and add the minced garlic cloves. Do a few more laps. Put a pinch of salt. Reserve.

Cut the potatoes into wide slices and grill each slice on both sides in the pan, until golden brown. Put a pinch of salt. Reserve.

Put a drizzle of extra virgin olive oil in the pan and cook the hake. Turn the portion of hake over in the pan, with the idea that it cooks on both sides. Put a pinch of salt.

When assembling the dish, put a base of payoya goat cheese sauce, on top the piece of hake, next to the spinach. Also place on the plate the slices of roasted potato, some pearls of black garlic. Finish by putting some caramelized walnuts on top of the hake, also add the crushed walnuts in the mortar, a drizzle of extra virgin olive oil, a little dried parsley and some dried flower petals.