Kick the good ol’ potato salad up a few notches with golden roast potatoes, basil pesto, and That Mayo – a divine accompaniment for line-caught hake in a crispy crust of sourdough breadcrumbs.
SOURDOUGH-CRUSTED HAKE
SOURDOUGH-CRUSTED HAKE
with a warm pesto & roast potato salad
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 45 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Fish
- Green Leaves
- Hake Fillet
- Hake Fillets
- NOMU Seafood Rub
- Pesto Princess Basil & Lemon Pesto
- Pitted Kalamata Olives
- Schoon Sourdough Breadcrumbs
- That Mayo Original Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Egg/s
- Water
- Paper Towel
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BABY POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until soft and golden, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the sourdough breadcrumbs. Pass the hake fillet through the flour mixture, then through the egg, and lastly through the breadcrumbs. When passing through the breadcrumbs, gently press them into the hake so they stick and coat evenly. Dust off any excess in between coatings.
FRIED FISH FILLET
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake fillet for 2-3 minutes per side, keeping a close eye on it so the crumb doesn’t burn. Once cooked through and golden, remove from the pan and set aside to drain on some paper towel. Allow to rest for 5 minutes before serving.
SAUCY STUFF
Combine half of the basil pesto with the mayo. Season to taste and set aside for serving. Mix the remaining basil pesto with 2 tsp of oil. Just before serving, toss the basil pesto and chopped olives through the cooked baby potatoes.
WHAT A FEAST!
Make a bed of rinsed green leaves and cover with the pesto potato salad. Top with the golden, crumbed hake and serve with a big dollop of pesto-mayo. Dive in, Chef!
Baby Potatoes - 250g
Cake Flour - 30ml
NOMU Seafood Rub - 5ml
Schoon Sourdough Breadcrumbs - 50ml
Hake Fillet - 1
Pesto Princess Basil & Lemon Pesto - 15ml
That Mayo Original Mayo - 40ml
Pitted Kalamata Olives - 20g
Green Leaves - 20g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BABY POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and golden, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the sourdough breadcrumbs. Pass a hake fillet through the flour mixture, then through the egg, and lastly through the breadcrumbs. When passing through the breadcrumbs, gently press them into the hake so they stick and coat evenly. Dust off any excess in between coatings. Repeat this step with the other piece.
FRIED FISH FILLET
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake fillets for 2-3 minutes per side, keeping a close eye on them so the crumb doesn’t burn. Once cooked through and golden, remove from the pan and set aside to drain on some paper towel. Allow to rest for 5 minutes before serving.
SAUCY STUFF
Combine half of the basil pesto with the mayo. Season to taste and set aside for serving. Mix the remaining basil pesto with 1 tbsp of oil. Just before serving, toss the basil pesto and chopped olives through the cooked baby potatoes.
WHAT A FEAST!
Make a bed of rinsed green leaves and cover with the pesto potato salad. Top with the golden, crumbed hake and serve with a big dollop of pesto-mayo. Dive in, Chef!
Baby Potatoes - 500g
Cake Flour - 60ml
NOMU Seafood Rub - 10ml
Schoon Sourdough Breadcrumbs - 100ml
Hake Fillets - 2
Pesto Princess Basil & Lemon Pesto - 30ml
That Mayo Original Mayo - 80ml
Pitted Kalamata Olives - 40g
Green Leaves - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BABY POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and golden, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the sourdough breadcrumbs. Pass a hake fillet through the flour mixture, then through the egg, and lastly through the breadcrumbs. When passing through the breadcrumbs, gently press them into the hake so they stick and coat evenly. Dust off any excess in between coatings. Repeat this step with the other piece.
FRIED FISH FILLET
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake fillets for 2-3 minutes per side, keeping a close eye on them so the crumb doesn’t burn. Once cooked through and golden, remove from the pan and set aside to drain on some paper towel. Allow to rest for 5 minutes before serving.
SAUCY STUFF
Combine half of the basil pesto with the mayo. Season to taste and set aside for serving. Mix the remaining basil pesto with 1 tbsp of oil. Just before serving, toss the basil pesto and chopped olives through the cooked baby potatoes.
WHAT A FEAST!
Make a bed of rinsed green leaves and cover with the pesto potato salad. Top with the golden, crumbed hake and serve with a big dollop of pesto-mayo. Dive in, Chef!
Baby Potatoes - 500g
Cake Flour - 60ml
NOMU Seafood Rub - 10ml
Schoon Sourdough Breadcrumbs - 100ml
Hake Fillets - 2
Pesto Princess Basil & Lemon Pesto - 30ml
That Mayo Original Mayo - 80ml
Pitted Kalamata Olives - 40g
Green Leaves - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BABY POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and golden, shifting halfway.
CRUMB THE HAKE
Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the sourdough breadcrumbs. Pass a hake fillet through the flour mixture, then through the egg, and lastly through the breadcrumbs. When passing through the breadcrumbs, gently press them into the hake so they stick and coat evenly. Dust off any excess in between coatings. Repeat this step with each piece.
FRIED FISH FILLET
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake fillets for 2-3 minutes per side, keeping a close eye on them so the crumb doesn’t burn. Once cooked through and golden, remove from the pan and set aside to drain on some paper towel. You may need to do this step in batches. Allow to rest for 5 minutes before serving.
SAUCY STUFF
Combine half of the basil pesto with the mayo. Season to taste and set aside for serving. Mix the remaining basil pesto with 2 tbsp of oil. Just before serving, toss the basil pesto and chopped olives through the cooked baby potatoes.
WHAT A FEAST!
Make a bed of rinsed green leaves and cover with the pesto potato salad. Top with the golden, crumbed hake and serve with a big dollop of pesto-mayo. Dive in, Chef!
Baby Potatoes - 1kg
Cake Flour - 120ml
NOMU Seafood Rub - 20ml
Schoon Sourdough Breadcrumbs - 200ml
Hake Fillets - 4
Pesto Princess Basil & Lemon Pesto - 60ml
That Mayo Original Mayo - 160ml
Pitted Kalamata Olives - 80g
Green Leaves - 80g
Woolies Products in this dish
