1. Dissolve Knorr Classic Granules in 500ml of water in a saucepan. Once the stock starts boiling, reduce heat and poach the deboned filleted hake gently until cooked for approximately 4 minutes. Remove the poached hake and let it rest on a plate
2. Prepare the Knorr Gran Puree as instructed in pack. Place in medium sized ramekins and grate Parmesan cheese on top. Place in a preheated grill oven to gratin for a few minutes
3. Make the salad by tossing the rucola, watercress, parsley with olive oil, fresh dill pickles, walnuts, pistachios, and pink pepper corns.
4. Serve the salad topped with warm hake, salmon roe and a squeeze of lemon juice.

Original recipe by chef Sean Gravina.