PURÉ

Boil the red fish in boiling water seasoned with salt. Once cooked, let it cool down a bit and shred the fish, discarding the skins and the bones.

Heat the olive oil and add the finely chopped onion and garlic cloves. Let them sauté until soften.

Add the tomatoes, cook for 3 minutes and add the shredded fish. Cook for another 5 minutes and correct the salt and pepper.

Meanwhile, boil the potatoes with salt. Pass them through the hand pulper, or crush them, to obtain a firm purée. 

Transfer the potatoes to a pan and add the butter and season with salt, pepper and nutmeg and gradually add the milk. 

Bring to a low heat and, without stopping stirring, let it start to boil. If necessary, add more milk until the purée is the right consistency.

Put half the purée on an oven tray, smooth it and cover with the fish preparation. Add the remaining purée using the pastry bag with a pipping nozzle to make rosettes. Take it to the oven, previously heated to 200ºC, for 25 minutes.