Seasoned Chefs will tell you – the secret is almost always in the sauce! Learn how to make an easy pea & sour cream sauce to accompany pan-roasted hake fillet, seasoned with NOMU Seafood Rub and fried until perfectly crispy and flaky. Sided with a loaded salad of greens, crispy chickpeas & silky onion wedges. This is o-fish-ially delicious, Chef!
Hake & Creamy Green Sauce
Hake & Creamy Green Sauce
with roasted chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chickpeas
- Fish
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Onion
- Onions
- Peas
- Sour Cream
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Blender
- Butter
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the onion wedges on a roasting tray, coat in oil, and season. Roast until golden and crispy, 15-20 minutes.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CREAMY GREEN SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the peas and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the sour cream and 50ml of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. (Alternatively: Add the garlicky peas and the sour cream to a bowl. Mash with a fork or a potato masher until combined. Loosen with 50ml of water, mix to combine and season).
JUST BEFORE SERVING
In a bowl, combine the roast veg, the shredded green leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Smear the creamy green sauce on a plate, top with the hake, and side with the loaded roast. That’s a wrap Chef!
Chickpeas - 120g
Onion - 1
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 5ml
Peas - 50g
Garlic Clove - 1
Sour Cream - 30ml
Green Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the onion wedges on a roasting tray, coat in oil, and season. Roast until golden and crispy, 15-20 minutes.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CREAMY GREEN SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the peas and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the sour cream and 100ml of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. (Alternatively: Add the garlicky peas and the sour cream to a bowl. Mash with a fork or a potato masher until combined. Loosen with 100ml of water, mix to combine and season).
JUST BEFORE SERVING
In a bowl, combine the roast veg, the shredded green leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Smear the creamy green sauce on a plate, top with the hake, and side with the loaded roast. That’s a wrap Chef!
Chickpeas - 240g
Onion - 1
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 10ml
Peas - 100g
Garlic Clove - 1
Sour Cream - 60ml
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the onion wedges on a roasting tray, coat in oil, and season. Roast until golden and crispy, 20-25 minutes.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CREAMY GREEN SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the sour cream and 150ml of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. (Alternatively: Add the garlicky peas and the sour cream to a bowl. Mash with a fork or a potato masher until combined. Loosen with 150ml of water, mix to combine and season).
JUST BEFORE SERVING
In a bowl, combine the roast veg, the shredded green leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Smear the creamy green sauce on a plate, top with the hake, and side with the loaded roast. That’s a wrap Chef!
Chickpeas - 360g
Onions - 2
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 15ml
Peas - 150g
Garlic Cloves - 2
Sour Cream - 90ml
Green Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the onion wedges on a roasting tray, coat in oil, and season. Roast until golden and crispy, 20-25 minutes.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CREAMY GREEN SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the sour cream and 200ml of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. (Alternatively: Add the garlicky peas and the sour cream to a bowl. Mash with a fork or a potato masher until combined. Loosen with 200ml of water, mix to combine and season).
JUST BEFORE SERVING
In a bowl, combine the roast veg, the shredded green leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Smear the creamy green sauce on a plate, top with the hake, and side with the loaded roast. That’s a wrap Chef!
Chickpeas - 480g
Onions - 2
Line-caught Hake Fillets - 4
NOMU Seafood Rub - 20ml
Peas - 200g
Garlic Cloves - 2
Sour Cream - 125ml
Green Leaves - 80g
Woolies Products in this dish
