What are the main ingredients in Hazelnut Salsa & Hake?

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

What is the nutritional information of Hazelnut Salsa & Hake?

Calories: 559, Carbs: 54 grams, Fat: grams, Protein: 34.5 grams, Sugar: 12.2 grams, Salt: 816 grams

How do I prepare Hazelnut Salsa & Hake?

FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes. PARBOILED POTS: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain. GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. NUTTY SALSA: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice. DINNER FOR ROYALTY: Smear the pea puree on the plates. Top with the hake and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef! PEA PUREÉ: Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream 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.

What should be prepared from my kitchen to make Hazelnut Salsa & Hake?

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

Hazelnut Salsa & Hake

Fresh, nutty, crunchy and zesty – this one is bound to be a winner. A smear of creamy pea purée is topped with a golden, pan-fried hake fillet, and adorned with a zesty hazelnut & parsley salsa. Served alongside crispy smashed baby potatoes and charred green beans.

Hazelnut Salsa & Hake

with crispy baby potatoes & charred green beans

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Fish
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Hazelnuts
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Seafood Rub
Peas

From your kitchen:

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

Serves 1

PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream 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.
NUTTY SALSA
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the hake and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!

Baby Potatoes - 200g
NOMU Seafood Rub - 10ml
Green Beans - 80g
Peas - 40g
Garlic Clove - 1
Fresh Cream - 50ml
Hazelnuts - 10g
Fresh Parsley - 3g
Lemon Juice - 10ml
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream 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.
NUTTY SALSA
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the hake and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!

Baby Potatoes - 400g
NOMU Seafood Rub - 20ml
Green Beans - 160g
Peas - 80g
Garlic Clove - 1
Fresh Cream - 100ml
Hazelnuts - 20g
Fresh Parsley - 5g
Lemon Juice - 20ml
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream 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.
NUTTY SALSA
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the hake and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!

Baby Potatoes - 600g
NOMU Seafood Rub - 30ml
Green Beans - 240g
Peas - 120g
Garlic Cloves - 2
Fresh Cream - 150ml
Hazelnuts - 30g
Fresh Parsley - 8g
Lemon Juice - 30ml
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea & cream 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.
NUTTY SALSA
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the chopped parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on the plates. Top with the hake and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!