Clean the red mullet thoroughly of bones and scales. We will give it a few touches with the blowtorch to cook it and cut it into sashimi style slices. For the leche de tigre, put the ingredients in a blender and blend. Strain and set aside.

Blend all the ingredients for the avocado mojo verde in a blender until you have a smooth, creamy texture. In a bowl add the gofio, salt and water. Mix with the help of a tongue and add the honey, almonds and grated coconut.

Knead to integrate everything until a compact dough is obtained. We give it an elongated and rectangular shape, cut it into squares and set it aside. Cut the red onion into brunoise (squares) and leave to stand in a bowl with very cold water and ice.

To fry the cancha, put it in a pan with a splash of oil and stir it from time to time so that the corn does not stick or burn. When it is golden brown, we will know that it is cooked. Place the corn on a plate or in a bowl with absorbent kitchen paper to remove excess fat. Emulsify the leche de tigre with the avocado mojo verde for the tiradillo sauce.

Arrange the red mullet and give it a touch of the blowtorch. Pour the leche de tigre and mojo sauce over the red mullet and place the diced gofio pella. Finish with the crunchy touch of the red onion and the fried cancha.

Beat the egg in a bowl and add the rest of the moon bread ingredients. Put it in the microwave for 90 seconds. Cut it in half and toast it on the griddle.

Put the marrow in the microwave in a glass dish covered with cling film for 2 minutes. Remove the marrow from the bone. Put it in a bowl with a little salt, mix it and spread it on the Luna bread.

Mix all the ingredients for the salmorejo in a bowl or blender, and once ready, correct the salt.

Put the forkbeard loins in the salmorejo to marinate them and keep in the fridge covered with cling film for 4 hours.

Remove the loins from the salmorejo and coat them in panko breadcrumbs. Fry them quickly in a pan with hot oil so that they do not dry out or get too brown. Set aside on absorbent paper.

Place the olives, anchovies, egg and vinegar or lemon in the blender. It is not necessary to add salt; it is probably enough with the salt already added by the olives and anchovies. Blend for a few seconds and add the olive oil little by little until you obtain the right density.

Place the forkbeard on a plate, add the fresh basil. Season with the olive and anchovy mayonnaise (with the help of a bottle). Finish with our pomegranate pearls on top for extra crunch and freshness.

Clean the hake and remove the loins. We will use the head and bones for the fumet.

Cut the vegetables for the fumet into mirepoix (onion, leek, carrot).
Preheat the oven to 180ºC.

Once the loins have been removed, remove the skin, then portion the fish into 150 g portions.

Stretch the skin on a tray with greaseproof paper, season lightly with salt and pepper, place another piece of paper and another tray on top and leave in the oven for approximately 25 minutes.

Cut the garlic and onion in brounoise and sauté in a sauté pan with a little oil, then add the boletus previously cut in brounoise. Raise the heat to a higher temperature and add white wine to enhance the aromas. Once the alcohol has evaporated, add the bomba rice and sauté.

Once the fumet is ready, correct the salt and keep in a heat source. Start to add a spoonful to the rice and add the two spoonfuls of squid ink, mix well and then continue adding the fumet as the rice absorbs it.When the rice is ready, add the freshly grated cheese, stir and leave to rest.

Place the hake loins on a tray with greaseproof paper, season with salt and pepper, add a few drops of oil and bake in the oven for about 10 minutes.

While the hake is cooking, prepare the mojo verde. In a thermomixer, add garlic, oil, parsley, coriander, bread and vinegar and blend everything well until it becomes a deep green paste.

To assemble the dish we place a base of this green mojo and with a brush we spread it on the plate (white if possible) on top with a mould we place the rice and on one side the hake just out of the oven, to finish we take our previously cooked and cooled crispy skin and serve.