Crispy Hake Tacos with Pine Nuts, Poppy Seeds and White Spring Garlic

We peel the head of garlic and finely chop half of the garlic cloves.

The other half of the cloves, we place inside a saucepan with 4 fingers of sunflower oil over medium heat, so that the oil becomes flavored with the garlic.

Meanwhile, we dice the hake into bite-sized pieces and season lightly.

We beat the eggs, add the finely chopped garlic, coat the hake pieces in flour and then dip them in the beaten egg and chopped garlic mixture.

In another bowl, place the corn flakes and coat the hake pieces with the egg (as if you were breading them), and press lightly so that they stick to the hake.

We remove the garlic from the oil and raise the temperature to fry our diced garlic.

We fry the cubes until they are golden brown on all sides, drain them on absorbent paper and plate them.

FINISHED DISH:

On a flat plate of our choice, we place 4 dots of teriyaki sauce and on top of them we place 4 cubes per diner.

Next to it, we place 3 dots of Kimchi sauce, and on top of these dots we place a pine nut, a little poppy seed, and a piece of crispy pickle, and finish with black fleur de sel.