Speciality: Hake from Burela in the ‘Catedrales’ style
Cook the potato with onion, garlic, olive oil and bay leaf. Add the hake a few minutes before the potatoes are ready. Sauté the turnip tops with garlic and olive oil separately. The hake and boiled potato are plated up and finished off with the turnip tops, ham from Vilalba and Galician ‘ajada’.
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