A dill-icious yet calorie-conscious meal of pan-fried trout with fluffy baby potatoes, drizzled with a creamy horseradish sauce. Sided with a refreshing side of salad with greens, cucumber, & pickled onions. Garnished with fresh dill.
Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
This hearty hake salad will satisfy your seafood craving while filling you up with lipsmacking freshness – from the crunchy salad leaves, cooling cucumber, plump peas & toasted sunflower seeds. Golden oven roasted potato perfectly complements the crispy-skin hake fillet, spiced with NOMU Seafood Rub. Let’s dive into this, Chef!
Beautifully poached hake swims in a sea of flavours: a special Shakshuka spice-flavoured tomato sauce, rich with tangy notes, garlic & golden-fried onions. Complemented with crispy poppadoms and finished with fresh coriander. Dive in, Chef!
A curry that’s absolutely to thai for, Chef! Hake fillet soaks up an aromatic broth of coconut milk, green curry paste & fish sauce, which is cooked with pak choi & plump peas. Served with fluffy basmati rice and garnished with fresh chilli & herbaceous coriander.
From India to Turkey and the Caribbean, rice pilaf has many versions. Our UCOOK creation features jasmine rice cooked in coconut cream & chicken stock until fluffy, then dotted with plump peas, spring onion & fresh parsley. Topped with a flaky trout coated in a sweet-soy sauce. Add a kick of chilli and a crunch … Read more
Brussels sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted Brussels sprouts, chickpeas & kale, sweet pear, creamy avo, toasted dates & sunflower seeds, drizzled with a creamy dressing.
Sophistication on a plate looks like this, Chef! Delicate fronds of dill garnish smoked trout ribbons and decadent smears of cream cheese on sourdough toast. It’s not about the number of ingredients – it’s about the sum effect, which is completely sensational.
Hake is marinated in soy sauce, ginger, garlic, and spring onion before being cooked to flaky perfection. It is served with golden roasted butternut & beetroot, and is accompanied by a fresh salad. A light meal with heavy flavour!
A fish dish that’s completely delish, Chef! Golden rounds of baby potatoes are coated with creamy mayo and dotted with fresh parsley. This palate-pleasing potato salad is complemented by pan-seared rainbow trout fillet. For freshness, you will savour the meal with a fresh greens, almonds & gherkin salad.