eCook Meal
Crispy Hake & Pea Purée
with potato wedges & homemade tartar sauce
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!
Serving guide
Choose your portion size.
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 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 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 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.26
for 4 servings · R30.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Low Fat Cottage Cheese needs 200 mlMedium Fat Cream Cheese with Black Pepper 100 g R44.99 · whole pack (size can't be divided)R44.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Hake & Pea Purée?
The preparation time for Crispy Hake & Pea Purée with potato wedges & homemade tartar sauce is between 25 and 45 minutes.
What is the total time required to make Crispy Hake & Pea Purée with potato wedges & homemade tartar sauce?
The total time required to make Crispy Hake & Pea Purée with potato wedges & homemade tartar sauce is between 40 and 60 minutes.
How many servings does Crispy Hake & Pea Purée provide?
4 servings
What are the main ingredients in Crispy Hake & Pea Purée?
Cottage Cheese, Dill, Fish, Garlic, Gherkins, Line-caught Hake Fillets, NOMU Seafood Rub, Pea, Potato, Yoghurt
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?
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). 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. 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.
What should be prepared from my kitchen to make Crispy Hake & Pea Purée?
Cottage Cheese, Dill, Fish, Garlic, Gherkins, Line-caught Hake Fillets, NOMU Seafood Rub, Pea, Potato, Yoghurt
How many calories does Crispy Hake & Pea Purée have?
475 calories
How much fat content does Crispy Hake & Pea Purée have?
grams