Butterfish with root vegetables

For almond milk, blend almonds with 200 ml of water, leave in the fridge for a day, then strain through cheesecloth. Before serving, heat to 70 degrees and salt to taste. For spinach sauce, blend spinach and strain through a fine sieve, add salt and a bit of olive oil, and heat before serving.

To make cauliflower puree, break it into florets and boil until al dente. Drain the water, dry it in the oven to remove excess moisture, then blend it into a puree with warm butter. Clean the goat's beard root and Jerusalem artichoke. Cut the goat's beard into 5-6 cm pieces and slice the Jerusalem artichoke like an apple.

Boil the potatoes until boiling and cook for fifteen minutes on low heat. Sauté the Jerusalem artichoke and goat's beard root in olive oil until golden brown over medium heat. Drain on paper towels. The fried roots will be semi-cooked inside — just what is needed for crunchiness.

Fry a piece of fish in olive oil on all sides until golden brown. Transfer to a paper towel to remove excess oil.

Cut the fish into small, neat pieces and coat them in breadcrumbs. If you're too lazy to do that, you can serve the fish as is, just add a little salt to taste.

Cut the fish sticks into small cubes after coating them in bread crumbs. That's what Paco does, but at home, you can skip this step. The sticks can also be of any size.

First, pour a little almond milk on the plate, then circle it with spinach sauce. Place the potatoes and then other root vegetables.

Then add fish cubes and finish the composition with cauliflower puree. Paco does this using a culinary bag. Eat it while it's still warm.