Hake Goujons & Pea Purée

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

with roasted carrots & potatoes

4.8

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)
Photo of Hake Goujons & Pea Purée
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 240g

  • Baby Potato - 100g

  • Line-caught Hake Goujons - 1 pack

  • Garlic Heads - 1

  • Peas - 50g

  • Fresh Mint - 3g

  • Lemon Juice - 10ml

  • Salad Leaves - 20g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 480g

  • Baby Potato - 200g

  • Line-caught Hake Goujons - 2 packs

  • Garlic Heads - 1

  • Peas - 100g

  • Fresh Mint - 5g

  • Lemon Juice - 20ml

  • Salad Leaves - 40g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 720g

  • Baby Potato - 300g

  • Line-caught Hake Goujons - 3 packs

  • Garlic Heads - 1

  • Peas - 150g

  • Fresh Mint - 8g

  • Lemon Juice - 30ml

  • Salad Leaves - 60g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 960g

  • Baby Potato - 400g

  • Line-caught Hake Goujons - 4 packs

  • Garlic Heads - 1

  • Peas - 200g

  • Fresh Mint - 10g

  • Lemon Juice - 40ml

  • Salad Leaves - 80g

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

Photo of Split Green Peas 500 g

Split Green Peas 500 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Hand Shelled Fresh Peas 100 g

Hand Shelled Fresh Peas 100 G

Photo of Hand Shelled Fresh Peas 200 g

Hand Shelled Fresh Peas 200 G

Photo of Freshly Frozen Peas & Sweetcorn Kernels 750 g

Freshly Frozen Peas & Sweetcorn Kernels 750 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Frozen Petits Pois Peas 500 g

Frozen Petits Pois Peas 500 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Views: 1020