What are the main ingredients in Pan-fried Hake & Leek Risotto?

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

What is the nutritional information of Pan-fried Hake & Leek Risotto?

Calories: 787, Carbs: 97 grams, Fat: grams, Protein: 41.5 grams, Sugar: 16.3 grams, Salt: 1506 grams

How do I prepare Pan-fried Hake & Leek Risotto?

DIVE INTO DINNER: Generously pile up the colourful risotto. Lay over the golden hake and drizzle with the sage-infused walnut & sultana butter. Scatter over the crispy sage leaves and drizzle over the lemon juice (to taste). Wow! NUTTY SULTANAS & SAGE: Return the pan, wiped down, to medium heat. Toast the chopped sultana & nut mix until golden brown, 2-4 minutes (shifting occasionally). Add 40g of butter. Once foaming, add the dried sage leaves. Cook until the sultanas are plumped, 1 minute. Remove from the heat. HEAVENLY HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In the final minute, baste with the Cape Bay seasoning, then remove from the pan and season. READY THE RISOTTO: Dilute the stock with 900ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced leeks and chopped beetroot until soft, 4-5 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. PREP STEP: Boil the kettle. Thoroughly rinse the leek halves and then finely slice. Set aside. Roughly chop the walnuts and sultanas and set aside.

What should be prepared from my kitchen to make Pan-fried Hake & Leek Risotto?

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

Pan-fried Hake & Leek Risotto

Name: Pan-fried Hake & Leek Risotto
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Only one symbol can sum up this meal, Chef! The heart-eyes emoji! A delicately balanced yet deeply rich risotto, made with leeks, beetroot, & white wine, is topped with a line-caught hake fillet. Drizzled over is a lipsmacking sultana & walnut mix that has soaked up a sage-infused butter.

Pan-fried Hake & Leek Risotto

with a sage-infused walnut & sultana burnt butter

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot Chunks
Chicken
Chicken Stock Sachet
Chicken Stock Sachets
Fish
Fresh Sage
Grated Italian-style Hard Cheese
Leeks
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Risotto Rice
Saltana & Nut Mix
Spice & All Things Nice Cape Bay Seasoning
White Wine

From your kitchen:

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

Serves 1

PREP STEP
Boil the kettle. Thoroughly rinse the leek halves and then finely slice. Set aside. Roughly chop the walnuts and sultanas and set aside.
READY THE RISOTTO
Dilute ½ the stock with 600ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced leeks and chopped beetroot until soft, 4-5 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
HEAVENLY HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In the final minute, baste with the Cape Bay seasoning, then remove from the pan and season.
NUTTY SULTANAS & SAGE
Return the pan, wiped down, to medium heat. Toast the chopped sultana & nut mix until golden brown, 2-4 minutes (shifting occasionally). Add 20g of butter. Once foaming, add the dried sage leaves. Cook until the sultanas are plumped, 1 minute. Remove from the heat.
DIVE INTO DINNER
Generously pile up the colourful risotto. Lay over the golden hake and drizzle with the sage-infused walnut & sultana butter. Scatter over the crispy sage leaves and drizzle over the lemon juice (to taste). Wow!

Leeks - 100g
Saltana & Nut Mix - 30g
Chicken Stock Sachet - 1
Risotto Rice - 100ml
Beetroot Chunks - 50g
White Wine - 30ml
Grated Italian-style Hard Cheese - 40ml
Line-caught Hake Fillet - 1
Spice & All Things Nice Cape Bay Seasoning - 5ml
Fresh Sage - 5g
Lemon Juice - 10ml

Download the Recipe

Serves 2

PREP STEP
Boil the kettle. Thoroughly rinse the leek halves and then finely slice. Set aside. Roughly chop the walnuts and sultanas and set aside.
READY THE RISOTTO
Dilute the stock with 900ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced leeks and chopped beetroot until soft, 4-5 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
HEAVENLY HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In the final minute, baste with the Cape Bay seasoning, then remove from the pan and season.
NUTTY SULTANAS & SAGE
Return the pan, wiped down, to medium heat. Toast the chopped sultana & nut mix until golden brown, 2-4 minutes (shifting occasionally). Add 40g of butter. Once foaming, add the dried sage leaves. Cook until the sultanas are plumped, 1 minute. Remove from the heat.
DIVE INTO DINNER
Generously pile up the colourful risotto. Lay over the golden hake and drizzle with the sage-infused walnut & sultana butter. Scatter over the crispy sage leaves and drizzle over the lemon juice (to taste). Wow!

Leeks - 200g
Saltana & Nut Mix - 60g
Chicken Stock Sachet - 1
Risotto Rice - 200ml
Beetroot Chunks - 50g
White Wine - 60ml
Grated Italian-style Hard Cheese - 80ml
Line-caught Hake Fillets - 2
Spice & All Things Nice Cape Bay Seasoning - 10ml
Fresh Sage - 10g
Lemon Juice - 20ml

Download the Recipe

Serves 3

PREP STEP
Boil the kettle. Thoroughly rinse the leek halves and then finely slice. Set aside. Roughly chop the walnuts and sultanas and set aside.
READY THE RISOTTO
Dilute 1½ the stock with 1,2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced leeks and chopped beetroot until soft, 5-6 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
HEAVENLY HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In the final minute, baste with the Cape Bay seasoning, then remove from the pan and season.
NUTTY SULTANAS & SAGE
Return the pan, wiped down, to medium heat. Toast the chopped sultana & nut mix until golden brown, 2-4 minutes (shifting occasionally). Add 60g of butter. Once foaming, add the dried sage leaves. Cook until the sultanas are plumped, 1 minute. Remove from the heat.
DIVE INTO DINNER
Generously pile up the colourful risotto. Lay over the golden hake and drizzle with the sage-infused walnut & sultana butter. Scatter over the crispy sage leaves and drizzle over the lemon juice (to taste). Wow!

Leeks - 300g
Saltana & Nut Mix - 90g
Chicken Stock Sachets - 2
Risotto Rice - 300ml
Beetroot Chunks - 100g
White Wine - 90ml
Grated Italian-style Hard Cheese - 125ml
Line-caught Hake Fillets - 3
Spice & All Things Nice Cape Bay Seasoning - 15ml
Fresh Sage - 15g
Lemon Juice - 30ml

Download the Recipe

Serves 4

PREP STEP
Boil the kettle. Thoroughly rinse the leek halves and then finely slice. Set aside. Roughly chop the walnuts and sultanas and set aside.
READY THE RISOTTO
Dilute the stock with 1,5L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced leeks and chopped beetroot until soft, 5-6 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
HEAVENLY HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In the final minute, baste with the Cape Bay seasoning, then remove from the pan and season.
NUTTY SULTANAS & SAGE
Return the pan, wiped down, to medium heat. Toast the chopped sultana & nut mix until golden brown, 2-4 minutes (shifting occasionally). Add 80g of butter. Once foaming, add the dried sage leaves. Cook until the sultanas are plumped, 1 minute. Remove from the heat.
DIVE INTO DINNER
Generously pile up the colourful risotto. Lay over the golden hake and drizzle with the sage-infused walnut & sultana butter. Scatter over the crispy sage leaves and drizzle over the lemon juice (to taste). Wow!