• This dish is great served with a green salad, fried chips or a simple tomato salad.

    TO DRINK:
    Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend (white) will achieve a harmonious union of all these spicy parts

    Mustard seed, coriander, parsley and lime-crusted hake

    Serves: 4
    Cooking Time: 50 mins

    Ingredients

    • 4 hake fillets
    • salt and freshly ground black pepper, to taste
    • 1 egg white, lightly beaten
    • 60ml mustard seeds
    • 50ml fresh coriander
    • 50ml fresh parsley
    • zest and juice of 1 lime
    • 100g breadcrumbs
    • 60ml oil
    • 20ml butter
    • lemon, cut into wedges

    Instructions

    1

    Put the hake fillets in a tray and season them well.Pour the egg white over and rub it all over the fillets. Refrigerate for 10 minutes.

    2

    Put the mustard seeds, coriander, parsley, juice and zest in a pestle and mortar, and pound until it is all combined.

    3

    Place the breadcrumbs on a flat tray and mix in the mustard seed mixture.

    4

    Gently lift the fillets and place them in the breadcrumb mixture. Pat until well coated. Place on a plate, continue with the remaining fillets and refrigerate for 30 minutes.

    5

    Heat the oil and butter in a frying pan until hot.Gently fry the fillets on both sides until cooked and the breadcrumbs are golden, about 10 minutes on each side. Drain on paper towel.

    6

    Serve the hake with the lemon wedges.

     

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