Get swept off your feet with this seafood dish. Featuring crispy hake goujons, a homemade mint & pee purée, and an oven roasted veggie medley of baby potatoes & carrot. Sided with a zesty green salad and garnished with fresh mint. It’s oh-fish-ial Chef, you made an amazing meal!
Hake Goujons & Pea Purée
Hake Goujons & Pea Purée
with roasted carrots & potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk
- Blender (optional)
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
PEA PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the Peas until fragrant, 2-3 minutes (shifting constantly). Pour in 2 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
PEA PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the Peas until fragrant, 2-3 minutes (shifting constantly). Pour in 4 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
PEA PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the Peas until fragrant, 3-4 minutes (shifting constantly). Pour in 6 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
PEA PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the Peas until fragrant, 3-4 minutes (shifting constantly). Pour in 8 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Hake Goujons & Pea Purée?
The preparation time for Hake Goujons & Pea Purée with roasted carrots & potatoes is between 25 and 40 minutes.
What is the total time required to make Hake Goujons & Pea Purée with roasted carrots & potatoes?
The total time required to make Hake Goujons & Pea Purée with roasted carrots & potatoes is between 40 and 55 minutes.
How many servings does Hake Goujons & Pea Purée provide?
4 servings
What are the main ingredients in Hake Goujons & Pea Purée?
Baby Potato, Carrot, Fresh Mint, Garlic Heads, Lemon Juice, Line-caught Hake Goujons, Peas, Salad Leaves
What is the nutritional information of Hake Goujons & Pea Purée?
Calories: 551, Carbs: 73 grams, Fat: grams, Protein: 22 grams, Sugar: 18.3 grams, Salt: 529 grams
How do I prepare Hake Goujons & Pea Purée?
ROAST: Preheat the oven to 200°C. Spread the carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). GOUJONS: Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes. PEA PUREE: Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 4 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. SOME FRESHNESS: In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves. TIME TO EAT: Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
What should be prepared from my kitchen to make Hake Goujons & Pea Purée?
Baby Potato, Carrot, Fresh Mint, Garlic Heads, Lemon Juice, Line-caught Hake Goujons, Peas, Salad Leaves
How many calories does Hake Goujons & Pea Purée have?
551 calories
How much fat content does Hake Goujons & Pea Purée have?
grams
Woolies Products in this dish
