HAKE STEAMED

In a saucepan or a suitable frying pan, pour the Belle de Brillet
pear liqueur, water and some seaweed.
Season the fish fillets with salt and pepper.
Then put them in the casserole, with the skin facing up.
Cover with a lid or a baking paper. Bring to a boil then turn off
the heat and cook for 5 minutes covered.
Soak the gelatin sheets in water.
Remove the fish and seaweed and keep warm under aluminum
foil.
Add the agar and sugar and bring to a boil.
Incorporate the gelatine off the heat.
Filter and pour into a suitable plate so that it is 2mm thick.
Set aside in a fridge for 10 minutes, then cut the jelly with a
knife.
In a plate, place some seaweed, then put the hake fillet.
Finally place the jelly veil.
As a garnish, add some vegetables, mashed potatoes or some
sautéed mushrooms.