Roasted peppers, butterbean brandade and green sauce

1 Put the hake into a dish, cover with the salt and put it in the fridge for an hour.

2 Rinse off the fish under cold water and cut it into chunks.

3 Pour the olive oil into a small pot, and add the garlic. Gently cook over a low heat for a minute till lightly golden, then add the hake and the cream.

4 Bring the cream to a gentle bubble and allow to cook for a minute, then add the butterbeans.

5 Continue to cook gently for five minutes, mashing the butterbeans into the hake all the while, until the mixture forms a creamy paste.

6 Add a squeeze of lemon, check for seasoning and set aside.

7 When cool remove the peppers from the jar and drain.

8 Stuff the mixture into the peppers. I used a piping bag but you could also cut them open, fill them and fold them over again and put in the fridge.

For the green sauce

9 This would normally be hand chopped, but for ease you can put everything into a blender until smooth.

10 The mixture needs to be a little loose so it may need a little more oil; you can be the judge.

11 Serve the peppers warm or at room temperature, with the green sauce on the side.