Having guests over that you want to impress or just in the mood for an elevated dinner experience at home? This sophisticated seafood meal ticks all the fancy boxes, starting with a smear of homemade leek & pea puree that brings an eyecatching flavour flair to the plate. Served with a line-caught hake fillet, a pearled barley, blistered baby tomato & fresh greens salad with a zesty finish and a scattering of toasted almonds.
Pan-seared Hake & Leek Purée
Pan-seared Hake & Leek Purée
with fluffy pearled barley
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Fish
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Leeks
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Pearled Barley
- Peas
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Blender
- Paper Towel
- Cooking Spray (or oil of your choice)
BEGIN THE BARLEY
Place the pearled barley in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes (stirring occasionally). Drain and cover.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOMS
Return the pan to medium heat with some cooking spray or a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. Season, remove from the pan and set aside.
LEEK & PEA PUREE
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Fry the Leeks until soft, 2-3 minutes (shifting frequently). Add the garlic and the peas and fry until fragrant, 1-2 minutes. Place the leek and pea mix in a blender, season, and pulse until a chunky purée. Add water in 10ml increments if it’s too thick for your liking. Season, cover and set aside.
FRESH FLAVOUR
In a bowl, combine the green leaves, the blistered tomatoes, lemon juice and the barley. Season well and set a side.
FAB Fish
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Pat the Fish dry with paper towel. When hot, sear the fish until golden, 3-4 minutes per side. Remove from the pan and season. When the fish is nearly done, heat the purée slightly before serving.
DINNER IS DONE
Smear the bottom of the plate with the purée. Top with the barley salad and the golden Fish. Scatter over the toasted Almonds. Supper is served, Chef!
BEGIN THE BARLEY
Place the pearled barley in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes (stirring occasionally). Drain and cover.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOMS
Return the pan to medium heat with some cooking spray or a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. Season, remove from the pan and set aside.
LEEK & PEA PUREE
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Fry the Leeks until soft, 2-3 minutes (shifting frequently). Add the garlic and the peas and fry until fragrant, 1-2 minutes. Place the leek and pea mix in a blender, season, and pulse until a chunky purée. Add water in 10ml increments if it’s too thick for your liking. Season, cover and set aside.
FRESH FLAVOUR
In a bowl, combine the green leaves, the blistered tomatoes, lemon juice and the barley. Season well and set a side.
FAB Fish
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Pat the Fish dry with paper towel. When hot, sear the fish until golden, 3-4 minutes per side. Remove from the pan and season. When the fish is nearly done, heat the purée slightly before serving.
DINNER IS DONE
Smear the bottom of the plate with the purée. Top with the barley salad and the golden Fish. Scatter over the toasted Almonds. Supper is served, Chef!
BEGIN THE BARLEY
Place the pearled barley in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOMS
Return the pan to medium heat with some cooking spray or a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. Season, remove from the pan and set aside.
LEEK & PEA PUREE
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Fry the Leeks until soft, 3-4 minutes (shifting frequently). Add the garlic and the peas and fry until fragrant, 1-2 minutes. Place the leek and pea mix in a blender, season, and pulse until a chunky purée. Add water in 10ml increments if it’s too thick for your liking. Season, cover and set aside.
FRESH FLAVOUR
In a bowl, combine the green leaves, the blistered tomatoes, lemon juice and the barley. Season well and set a side.
FAB Fish
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Pat the Fish dry with paper towel. When hot, sear the fish until golden, 3-4 minutes per side. Remove from the pan and season. When the fish is nearly done, heat the purée slightly before serving.
DINNER IS DONE
Smear the bottom of the plate with the purée. Top with the barley salad and the golden Fish. Scatter over the toasted Almonds. Supper is served, Chef!
BEGIN THE BARLEY
Place the pearled barley in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOMS
Return the pan to medium heat with some cooking spray or a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. Season, remove from the pan and set aside.
LEEK & PEA PUREE
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Fry the Leeks until soft, 3-4 minutes (shifting frequently). Add the garlic and the peas and fry until fragrant, 1-2 minutes. Place the leek and pea mix in a blender, season, and pulse until a chunky purée. Add water in 10ml increments if it’s too thick for your liking. Season, cover and set aside.
FRESH FLAVOUR
In a bowl, combine the green leaves, the blistered tomatoes, lemon juice and the barley. Season well and set a side.
FAB Fish
Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Pat the Fish dry with paper towel. When hot, sear the fish until golden, 3-4 minutes per side. Remove from the pan and season. When the fish is nearly done, heat the purée slightly before serving.
DINNER IS DONE
Smear the bottom of the plate with the purée. Top with the barley salad and the golden Fish. Scatter over the toasted Almonds. Supper is served, Chef!
Frequently Asked Questions
What is the preparation time for Pan-seared Hake & Leek Purée?
The preparation time for Pan-seared Hake & Leek Purée with fluffy pearled barley is between 20 and 40 minutes.
What is the total time required to make Pan-seared Hake & Leek Purée with fluffy pearled barley?
The total time required to make Pan-seared Hake & Leek Purée with fluffy pearled barley is between 30 and 50 minutes.
How many servings does Pan-seared Hake & Leek Purée provide?
4 servings
What are the main ingredients in Pan-seared Hake & Leek Purée?
Almonds, Baby Tomatoes, Fish, Garlic Clove, Garlic Cloves, Green Leaves, Leeks, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Pearled Barley, Peas
What is the nutritional information of Pan-seared Hake & Leek Purée?
Calories: 491, Carbs: 67 grams, Fat: grams, Protein: 35.4 grams, Sugar: 9 grams, Salt: 214 grams
How do I prepare Pan-seared Hake & Leek Purée?
DINNER IS DONE: Smear the bottom of the plate with the purée. Top with the barley salad and the golden fish. Scatter over the toasted almonds. Supper is served, Chef! FAB FISH: Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Pat the fish dry with paper towel. When hot, sear the fish until golden, 3-4 minutes per side. Remove from the pan and season. When the fish is nearly done, heat the purée slightly before serving. FRESH FLAVOUR: In a bowl, combine the green leaves, the blistered tomatoes, lemon juice and the barley. Season well and set a side. LEEK & PEA PUREE: Return the pan to medium-high heat with some more cooking spray (or oil) if necessary. Fry the leeks until soft, 2-3 minutes (shifting frequently). Add the garlic and the peas and fry until fragrant, 1-2 minutes. Place the leek and pea mix in a blender, season, and pulse until a chunky purée. Add water in 10ml increments if it’s too thick for your liking. Season, cover and set aside. TASTY TOMS: Return the pan to medium heat with some cooking spray or a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. Season, remove from the pan and set aside. A IS FOR ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BARLEY: Place the pearled barley in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes (stirring occasionally). Drain and cover.
What should be prepared from my kitchen to make Pan-seared Hake & Leek Purée?
Almonds, Baby Tomatoes, Fish, Garlic Clove, Garlic Cloves, Green Leaves, Leeks, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Pearled Barley, Peas
How many calories does Pan-seared Hake & Leek Purée have?
491 calories
How much fat content does Pan-seared Hake & Leek Purée have?
grams
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