What are the main ingredients in Hake & Paprika Oil?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Hake & Paprika Oil?

Calories: 548, Carbs: 66 grams, Fat: grams, Protein: 34.7 grams, Sugar: 15.4 grams, Salt: 573 grams

How do I prepare Hake & Paprika Oil?

PARBOILED POTATOES & PAPRIKA OIL: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving. TOASTY & NUTTY: Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CARAMEL HEAVEN: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover. FLAKY FISH: When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub. LEMONY CAULI: In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined. TIME TO FEAST: Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef! SMASHED POTATOES & CAULI: Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.

What should be prepared from my kitchen to make Hake & Paprika Oil?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Hake & Paprika Oil

Tender hake fillets are pan-fried to crispy perfection and served alongside charred cauliflower, toasted almonds, and smashed baby potatoes. Finished off with a drizzle of smoked paprika oil and garnished with chopped parsley & a lemon wedge. C’mon Chef, you know you want to!

Hake & Paprika Oil

with charred cauli, toasted flaked almonds & smashed baby potatoes

Hands on Time: 40 - 55 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Potatoes
Cauliflower Florets
Fish
Fresh Parsley
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Seafood Rub
Red Onion
Red Onions
Smoked Paprika
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY FISH
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef!

Baby Potatoes - 250g
Smoked Paprika - 5ml
Almonds - 10g
Red Onion - 1
White Wine - 50ml
Cauliflower Florets - 200g
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 5ml
Lemon - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY FISH
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef!

Baby Potatoes - 500g
Smoked Paprika - 10ml
Almonds - 20g
Red Onion - 1
White Wine - 100ml
Cauliflower Florets - 400g
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 10ml
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 60ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 15-20 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY FISH
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef!

Baby Potatoes - 750g
Smoked Paprika - 15ml
Almonds - 30g
Red Onions - 2
White Wine - 150ml
Cauliflower Florets - 600g
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 15ml
Lemons - 2
Fresh Parsley - 12g

Download the Recipe

Serves 4

PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 60ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 15-20 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY FISH
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef!