What are the main ingredients in Crispy Hake & Pea Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Crispy Hake & Pea Purée?

Calories: 475, Carbs: 536 grams, Fat: grams, Protein: 20.8 grams, Sugar: 137.1 grams, Salt: 589.5 grams

How do I prepare Crispy Hake & Pea Purée?

SEAFOOD SENSATION: Smear the pea purée on one side of the plate and top with the golden hake. Serve the potato wedges alongside and dollop over the tartar sauce. Garnish with the remaining dill. NOMU-SPICED HAKE: When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in a small amount of oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through, 15-20 minutes. CREAMY PEA PUREE: Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and mix in the cottage cheese until heated through, 1-2 minutes. Place the creamy pea 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. TARTAR SAUCE: In a bowl, combine the yoghurt, the chopped gherkins (to taste), ½ the chopped dill and seasoning. Set aside. POTATO WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Crispy Hake & Pea Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Crispy Hake & Pea Purée

A homemade pea purée is the start of this heavenly plate of hake, which is spiced with NOMU Seafood Rub and a homemade tartar sauce with delicate dill, creamy yoghurt & gherkins. Completed with a must-have serving of oven-roasted potato wedges. Time to dive in, Chef!

Crispy Hake & Pea Purée

with potato wedges & homemade tartar sauce

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Dill
Garlic Clove
Garlic Cloves
Gherkins
Line-caught Hake Fillet
Line-caught Hake Fillets
Low Fat Cottage Cheese
Low Fat Plain Yoghurt
NOMU Seafood Rub
Peas
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Serves 1

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TARTAR SAUCE
In a bowl, combine the yoghurt, the chopped gherkins (to taste), ½ the chopped dill and seasoning. Set aside.
CREAMY PEA PUREE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and mix in the cottage cheese until heated through, 1-2 minutes. Place the creamy pea 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.
NOMU-SPICED HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in a small amount of oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through, 15-20 minutes.
SEAFOOD SENSATION
Smear the pea purée on one side of the plate and top with the golden hake. Serve the potato wedges alongside and dollop over the tartar sauce. Garnish with the remaining dill.

Potato - 200g
Low Fat Plain Yoghurt - 50ml
Gherkins - 25g
Fresh Dill - 3g
Peas - 100g
Garlic Clove - 1
Low Fat Cottage Cheese - 50ml
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 2,5ml

Download the Recipe

Serves 2

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TARTAR SAUCE
In a bowl, combine the yoghurt, the chopped gherkins (to taste), ½ the chopped dill and seasoning. Set aside.
CREAMY PEA PUREE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and mix in the cottage cheese until heated through, 1-2 minutes. Place the creamy pea 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.
NOMU-SPICED HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in a small amount of oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through, 15-20 minutes.
SEAFOOD SENSATION
Smear the pea purée on one side of the plate and top with the golden hake. Serve the potato wedges alongside and dollop over the tartar sauce. Garnish with the remaining dill.

Potato - 400g
Low Fat Plain Yoghurt - 100ml
Gherkins - 50g
Fresh Dill - 5g
Peas - 200g
Garlic Clove - 1
Low Fat Cottage Cheese - 100ml
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 5ml

Download the Recipe

Serves 3

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TARTAR SAUCE
In a bowl, combine the yoghurt, the chopped gherkins (to taste), ½ the chopped dill and seasoning. Set aside.
CREAMY PEA PUREE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and mix in the cottage cheese until heated through, 1-2 minutes. Place the creamy pea 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.
NOMU-SPICED HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in a small amount of oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through, 15-20 minutes.
SEAFOOD SENSATION
Smear the pea purée on one side of the plate and top with the golden hake. Serve the potato wedges alongside and dollop over the tartar sauce. Garnish with the remaining dill.

Potato - 600g
Low Fat Plain Yoghurt - 150ml
Gherkins - 75g
Fresh Dill - 8g
Peas - 300g
Garlic Cloves - 2
Low Fat Cottage Cheese - 150ml
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 7,5ml

Download the Recipe

Serves 4

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TARTAR SAUCE
In a bowl, combine the yoghurt, the chopped gherkins (to taste), ½ the chopped dill and seasoning. Set aside.
CREAMY PEA PUREE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and mix in the cottage cheese until heated through, 1-2 minutes. Place the creamy pea 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.
NOMU-SPICED HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in a small amount of oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through, 15-20 minutes.
SEAFOOD SENSATION
Smear the pea purée on one side of the plate and top with the golden hake. Serve the potato wedges alongside and dollop over the tartar sauce. Garnish with the remaining dill.