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
Hazelnut Salsa & Hake
with crispy baby potatoes & charred green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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/" title="View all our recipes with Fish at eCook">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/" title="View all our recipes with Fish at eCook">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
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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/" title="View all our recipes with Fish at eCook">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/" title="View all our recipes with Fish at eCook">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
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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/" title="View all our recipes with Fish at eCook">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/" title="View all our recipes with Fish at eCook">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
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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/" title="View all our recipes with Fish at eCook">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/" title="View all our recipes with Fish at eCook">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 - 800g
NOMU Seafood Rub - 40ml
Green Beans - 320g
Peas - 160g
Garlic Cloves - 2
Fresh Cream - 200ml
Hazelnuts - 40g
Fresh Parsley - 10g
Lemon Juice - 40ml
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Frequently Asked Questions
What is the preparation time for Hazelnut Salsa & Hake?
The preparation time for Hazelnut Salsa & Hake with crispy baby potatoes & charred green beans is between 25 and 45 minutes.
What is the total time required to make Hazelnut Salsa & Hake with crispy baby potatoes & charred green beans?
The total time required to make Hazelnut Salsa & Hake with crispy baby potatoes & charred green beans is between 40 and 60 minutes.
How many servings does Hazelnut Salsa & Hake provide?
4 servings
What are the main ingredients in Hazelnut Salsa & Hake?
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
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?
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
How many calories does Hazelnut Salsa & Hake have?
559 calories
How much fat content does Hazelnut Salsa & Hake have?
grams
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