Cajun Creole Crusted Hake
Delectable crusted hake featuring black beans, spinach, a creamy prawn sauce all served on a bed of rice.
Feeds
2Person
Preparation time
70Min.
difficult
Ingredients
- For the Crusted Hake
- 2 x 200 g hake fillets
- 2 tsp Robertsons Cajun creole rub
- extra virgin olive oil for frying
- Robertsons Atlantic sea salt to season
- For the Green Rice
- 1/2 cup long grain basmati rice
- 1 tsp salt
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 tbsp ghee
- 1 cup leeks finely sliced
- 1 cup roughly chopped baby spinach
- 1/2 cup fresh coriander roughly chopped
- 1/2 cup fresh basil leaves finely sliced
- For the Fried Black Beans
- 1/2 can black beans rinsed
- 15 ml extra virgin olive oil
- 2 cloves garlic minced
- 2 tbsp coriander roughly chopped
- 15 ml lemon juice
- Robertsons Atlantic sea salt to season
- Robertsons black pepper to taste
- For the Prawn Cream
- 10 medium prawns de-shelled (keep shells)
- 1 small onion roughly chopped
- 15 ml extra virgin olive oil
- 1 tsp ghee
- 1/2 red pepper deseeded and roughly chopped
- 2 cloves garlic minced
- 1 tomato diced
- 1/2 tsp Robertsons smoked paprika
- 1 tsp fresh thyme leaves
- 80 ml white wine
- 1 cup cream
- Robertsons Atlantic sea salt to taste
- Robertsons white pepper to season
Preparation method
Nutrition
- Nut Free
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