Crispy Silver Hake with Saffron Aioli and Salsa Verde

Hake

1. Preheat deep fryer to 375F/190°C
2. Mix water and corn starch into a light batter (keep some corn starch for dusting)
3. Dust the fish in corn starch
4. Dip into batter, then cook in fryer
5. Cook until golden brown
6. Remove from fryer onto plate with paper towel and season with sea salt

Olive Tapenade

1. Finely dice olives, shallot, parsley and chives
2. Mix all ingredients
3. Add lemon juice

Salsa Verde

1. Finely dice cilantro, parsley and shallot
2. Remove seeds and finely dice jalapeño
3. Roast garlic cloves
4. Mix all ingredients
5. Add olive oil and juice and zest from the lemon
6. Season with salt and pepper

Saffron Aioli

1. Add saffron to hot water and let steep for 10 minutes
2. Mix with a whisk the yolk, vinegar, mustard and pinch of salt
3. Slowly drizzle oil into mixture, whisk until all oil is absorbed
4. Squeeze lemon
5. Mix the saffron liquid into mixture
6. Season to taste