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
Pan-fried Hake & Leek Risotto
with a sage-infused walnut & sultana burnt butter
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pan-fried Hake & Leek Risotto?
The preparation time for Pan-fried Hake & Leek Risotto with a sage-infused walnut & sultana burnt butter is between 25 and 45 minutes.
What is the total time required to make Pan-fried Hake & Leek Risotto with a sage-infused walnut & sultana burnt butter?
The total time required to make Pan-fried Hake & Leek Risotto with a sage-infused walnut & sultana burnt butter is between 40 and 60 minutes.
How many servings does Pan-fried Hake & Leek Risotto provide?
4 servings
What are the main ingredients in Pan-fried Hake & Leek Risotto?
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
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?
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
How many calories does Pan-fried Hake & Leek Risotto have?
787 calories
How much fat content does Pan-fried Hake & Leek Risotto have?
grams
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