Hake with broccoli stem cream, olives and crispy spianata

• 800 g 4 slices of hake
• 12 slices of spicy Calabrian spianata I love being excellent
• 16 pitted Taggiasca olives I Love Being Excellent
• 2 broccoli stalks
• 2 small potatoes
• Timo
• Tuscan PGI extra virgin olive oil I love being excellent
• sale
• baby

Procedure

• Peel the potatoes and trim the broccoli stalks, removing the tough outer skin. Dice everything and cook them in boiling salted water for about 10 minutes, until the vegetables are tender. Drain and blend them with an immersion blender, adding a cup of their cooking water and drizzling in 4 tablespoons of oil; you should obtain a smooth cream.
• Heat a couple of tablespoons of oil in a pan, season with a sprig of thyme, and cook the hake fillets, covered, for about 5 minutes, seasoning with salt and pepper. Turn the fillets and continue cooking, uncovered, for another 5 minutes.
• Place the spianata slices between two sheets of parchment paper and bake in a preheated oven at 180°C (350°F) for about 7-8 minutes, until crispy. Remove from the oven and roughly chop them along with the olives.
• Divide the cream between plates, arrange the hake slices on top and garnish with thyme leaves, chopped olives and crispy spianata.