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Cover: Quick cuisine

Recipes with hake

28Jul 12

Hake with potato and hummus mash

hake with potato and hummus mashIf you have a little bit of extra time, you can, like I have done here, prepare a potato mash and add hummus to it for extra flavour. In this dish of Hake with potato and hummus mash, I have mixed the hummus and potatoes for an extra yummy and healthy mash that goes well with fish.

Just like Japanese soy and Italian green pesto, I always make sure I have a bowl of hummus at home. Lazy as I am, I always buy it ready-made, but if you have a blender, you can easily put this together at home yourself. If you’d like to try, here is a Moroccan hummus recipe that you will love!

This Middle Eastern dish is made of chickpeas, olive oil, garlic, lemon juice and tahini, a sesame seed paste, blended all together to form a paste. It is great as a meat substitute as it is very high in protein and a good source of fibre. It also contains loads of other goodies and is truly scrumptious, so eat away!

Hummus paste is great for sandwiches as a spread or added as an extra ingredient and flavour to something else. I even know people who eat it with a spoon!

 

Hake with potato and hummus mash
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In this dish of Hake with potato and hummus mash I have mixed the hummus and potatoes for an extra yummy and healthy mash
Ingredients
  • 4 potatoes
  • 100-200g of Hake
  • 50g of goat cheese
  • 3 tablespoons of hummus
  • 100g of broccoli
  • A small tin of corn
  • 1-2 tablespoons of milk
  • 1 tablespoon of olive oil
  • 2-3 pinches of salt
  • 2 tablespoons of honey
Instructions
  1. Wash and peel the potatoes and boil them in a saucepan until ready (easy to mash).
  2. De-frost the Hake and place in a frying pan in the oil.
  3. When warm, place the goat’s cheese in slices on top of the Hake fillets and dribble the honey on top. Fry until cooked thoroughly - approximately 15 minutes.
  4. Meanwhile, steam the broccoli and corn in a little water in a saucepan. Drain when done.
  5. When the potatoes are ready, drain and mash them with a mixer or fork.
  6. Add the milk and hummus and work until a smooth mash. Serve together with the fish and vegetables when ready.
  7. Ideally, serve with a glass of white wine.

 

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23Jul 12

Hake with teriyaki sauce

hake with teriyaki sauceContinuing with the Japanese-themed dishes, the turn has come to Hake, a fish from the cod family that is low in fat but high in protein, so excellent for people who are on a diet.

In this dish of Hake with teriyaki sauce, the yummy teriyaki sauce gives this otherwise rather tasteless fish a delicious flavour and texture.

Teriyaki is a Japanese cooking technique in which food is grilled in a sweet soy sauce marinade. The word teriyaki derives from the noun ‘teri’ which means a ‘shine’ given by the sugar content, and ‘yaki’ which refers to the cooking method by grilling.

Sesame seeds are a nutty flavoured and really versatile ingredient that can be used in many dishes either to make it look nice or for its health benefits. The seeds are known to have cholesterol -lowering effects in humans and also are a source of many good nutrients such as copper and magnesuim. They also boast high levels of antioxidants. They can be sprinkled over salads, added to bread dough or used as I have done in this dish – sprinkled over fish or chicken.

I recommend accompanying the fish with an apple, walnut, raisins and iceberg lettuce.  Those fruits and nuts will make it a fresh and altogether healthy option. You could also pair it with steamed spring vegetables with toasted pine nuts, which would be rather tasty sprinkled with a bit of teriyaki as well. It is really quick to make and perfect as an on-the go- lunch. I hope you like it!

Hake with teriyaki sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In this dish of Hake with teriyaki sauce, the yummy teriyaki sauce gives this otherwise rather tasteless fish a delicious flavour and texture
Ingredients
  • 300g of Hake
  • 200g rice
  • 2 tablespoons of Teriyaki sauce
  • 2 teaspoons of sesame seeds
  • 1 tablespoon of olive oil
Instructions
  1. If frozen, defrost the Hake fillets. Try to get them as flat as possible.
  2. Wash and boil the rice according to instrucions on the package.
  3. Fry the Hake in the olive oil until ready then place on cutting board and carefully brush the teriyaki sauce on them, covering them entirely.
  4. Sprinkle the sesame seeds over the fish fillets.
  5. When rice is ready, serve it with the fish immediately.

 

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