4 hake steaks
3 tbsp very finely chopped leek (about 2 leeks)
3 tbsp olive oil
1/4 lb Valdeón cheese (Cabrales can also be used)
1 cup cream
1 medium-sized can of small cooked peas
Salt and pepper
Remove the rind from the cheese and crush it with a fork. Beat the cream a little and mix well with the cheese.
Sauté the leek in the hot oil. When soft, add the cream and cheese mixture with the peas, stirring over a gentle heat until it comes to a boil. Remove from the heat.
Season the fish steaks, sprinkle with lemon and cook covered in the microwave (or fry or grill) for one minute on each side. Arrange on a dish and pour the sauce over it.
Recipe courtesy of Spain GourmeTour magazine