eCook Meal
Hazelnut Salsa & Hake
with crispy baby potatoes & charred green beans
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R269.64
for 4 servings · R67.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Cream, Fish, Garlic, Green Beans, Hazelnuts, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Parsley, Pea
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Hazelnut Salsa & Hake?
Baby Potato, Cream, Fish, Garlic, Green Beans, Hazelnuts, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Parsley, Pea
How many calories does Hazelnut Salsa & Hake have?
559 calories
How much fat content does Hazelnut Salsa & Hake have?
grams