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To make the lemon zest bread crust:

  • Bread crumbs 100 g
  • Mozarella (grated)grated 50 g
  • Lemon, zest on fine side of grater 1 pc

Hake:

  • Hake fish, fillet of(100g per portion), fold in half (skin on) 1.2 kg

To make the sauce:

  • Onions, finely diced 260 g
  • Water 600 ml
  • Broccoli, cut into bite size floretts 250 g
  • Basil leaves (fresh)leaves, shredded 5 g
  • Butter 60 g
  • Cream 200 ml

Mash:

Gem Squash:

  • Pumpkin / Squash(6 each) , prepared (cut into half portions 600 g
  • Water (cold) 600 ml
  1. To make the lemon zest bread crust:

    • Mix together all ingredients, bread crumbs, mozzarella, 6g of Robertsons fish spice, and lemon zest.
    • Set aside.
  2. Hake:

    • Place folded hake portions into a perforated bain marie and steam in the combi oven for 5 minutes.
    • Drain off water.
    • Transfer hake portions into a bainmarie and sprinkle with 6g of Robertson fish spice.
    • Preheat the oven 170˚C-180˚C
  3. To make the sauce:

    • Heat a pot and add the butter, add the onions and cook until soft and translucent. Add water, bring to the boil.
    • Mix together cream and Knorr white sauce powder.
    • Add white sauce paste to the pot and stir until it thickens.
    • Add the knorr tomato pronto, and simmer for 3 minutes.
    • Stir in the raw broccoli and basil into the sauce and pour over hake.
    • Sprinkle over lemon zest bread crumbs and bake in oven for 20 minutes or until golden and cooked.
  4. Mash:

    • Make the Knorr mash as per packaging instructions, add Robertsons veggie seasoning into the boiling water in place of salt.
  5. Gem Squash:

    • Steam gem squash.
    • Garnish bainmarie of hake with little finely chopped parsley
  6. Chefs tip:

    • Defrost hake fillets the day before.
    • Dry out the leftover sliced bread and crusts in the oven and use in place of buying bread crumbs, 120˚C for 45 to 1hr.
    • Place into a clean plastic packet and crush with a rolling pin if you do not have a food processor.