Fresh, nutty, crunchy and zesty – this one is bound to be a winner. A smear of creamy pea purée is topped with a golden, pan-fried yellowtail fillet, and adorned with a zesty hazelnut & parsley salsa. Served alongside crispy smashed baby potatoes and charred green beans.
Hazelnut Salsa & Yellowtail
Hazelnut Salsa & Yellowtail
with crispy baby potatoes & charred green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Hazelnuts
- Lemon Juice
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- NOMU Seafood Rub
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 15-20 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the yellowtail and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 15-20 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the yellowtail and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 15-20 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the grated garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the yellowtail and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 15-20 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the grated garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the yellowtail and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Hazelnut Salsa & Yellowtail?
The preparation time for Hazelnut Salsa & Yellowtail with crispy baby potatoes & charred green beans is between 25 and 45 minutes.
What is the total time required to make Hazelnut Salsa & Yellowtail with crispy baby potatoes & charred green beans?
The total time required to make Hazelnut Salsa & Yellowtail with crispy baby potatoes & charred green beans is between 40 and 60 minutes.
How many servings does Hazelnut Salsa & Yellowtail provide?
4 servings
What are the main ingredients in Hazelnut Salsa & Yellowtail?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Hazelnuts, Lemon Juice, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Peas
What is the nutritional information of Hazelnut Salsa & Yellowtail?
Calories: 677, Carbs: 53 grams, Fat: grams, Protein: 47.7 grams, Sugar: 12.3 grams, Salt: 724 grams
How do I prepare Hazelnut Salsa & Yellowtail?
PARBOILED POTS: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain. GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. NUTTY SALSA: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice. FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 15-20 minutes. DINNER FOR ROYALTY: Smear the pea puree on the plates. Top with the yellowtail and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef! PEA PUREÉ: Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
What should be prepared from my kitchen to make Hazelnut Salsa & Yellowtail?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Hazelnuts, Lemon Juice, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Peas
How many calories does Hazelnut Salsa & Yellowtail have?
677 calories
How much fat content does Hazelnut Salsa & Yellowtail have?
grams
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