Golden sweet potato wedges, spiced with NOMU Seafood Rub, are served with a crispy-skinned hake. Spoon over the homemade tartar sauce dotted with chives, dish up the zesty pea & greens salad, and you’re fin-ished, Chef!
Hake & Homemade Tartar Sauce
Hake & Homemade Tartar Sauce
with a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Fish
- Fresh Chives
- Gherkins
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Cottage Cheese
- NOMU Seafood Rub
- Peas
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TANGY TARTAR
In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.
ABOUT THE HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
JUST BEFORE INDULGING
In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.
TREAT YOURSELF
Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!
Sweet Potato - 250g
NOMU Seafood Rub - 2,5ml
Gherkins - 20g
Low Fat Cottage Cheese - 50ml
Fresh Chives - 3g
Line-caught Hake Fillet - 1
Salad Leaves - 20g
Peas - 20g
Lemon Juice - 10ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TANGY TARTAR
In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.
ABOUT THE HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
JUST BEFORE INDULGING
In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.
TREAT YOURSELF
Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!
Sweet Potato - 500g
NOMU Seafood Rub - 5ml
Gherkins - 40g
Low Fat Cottage Cheese - 100ml
Fresh Chives - 5g
Line-caught Hake Fillets - 2
Salad Leaves - 40g
Peas - 40g
Lemon Juice - 20ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TANGY TARTAR
In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.
ABOUT THE HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
JUST BEFORE INDULGING
In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.
TREAT YOURSELF
Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!
Sweet Potato - 750g
NOMU Seafood Rub - 7,5ml
Gherkins - 60g
Low Fat Cottage Cheese - 150ml
Fresh Chives - 8g
Line-caught Hake Fillets - 3
Salad Leaves - 60g
Peas - 60g
Lemon Juice - 30ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TANGY TARTAR
In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.
ABOUT THE HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
JUST BEFORE INDULGING
In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.
TREAT YOURSELF
Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!
Sweet Potato - 1kg
NOMU Seafood Rub - 10ml
Gherkins - 80g
Low Fat Cottage Cheese - 200ml
Fresh Chives - 10g
Line-caught Hake Fillets - 4
Salad Leaves - 80g
Peas - 80g
Lemon Juice - 40ml
Woolies Products in this dish
