Here's a tasty and satisfying dish that you have to try out!
Ingredients:
- 4 Hake fillets, skin and bones removed
- 150 ml cake flour
- 1 packet KNORR garlic and herb potato bake
- 2 eggs, lightly beaten
- 15 ml oil
- 250 g mushrooms, sliced
- 1 clove of garlic, crushed
- 50 g of french chives, finely chopped
- 2 cups rice, boiled and drained
- 1 can of lentils, drained
- 15 ml basil pesto
Lemon butter sauce
- 80 ml white wine
- 125 ml cream/thickened cream
- 20 g butter
- 30 ml fresh lemon juice
- 1 tbsp chopped parsley
- salt to taste
Heat the oil in a deep frying pan. In a bowl mix the cake flour and Garlic and herb potato bake together. Dip the hake into the egg first and then into the flour and repeat. Lightly fry the hake until the crust is lightly golden brown. Remove the hake from the hake and place it on a paper towel to drain the excess oil.
To prepare the rice: Fry the mushrooms, garlic and chives in a pan until cooked (Mushrooms must have a light brown colour). Next stir this mixture together with the lentils and basil pesto into the hot cooked rice and mix it well until it is evenly mixed.
To make the lemon butter sauce: Place the wine in a small pan, simmer the wine over low to medium heat until it is reduced by half. Add cream to the wine and simmer gently until mixture has a sauce-like consistency. Add the butter, lemon juice and parsley and stir until the butter is melted and the mixture is smooth. If the sauce is a little thin, simmer it further, stirring it constantly, until it reaches a desired consistency. If the sauce is too thick or separated, add a bit of water (one teaspoon at a time) and stir it quickly.
Pour the lemon butter sauce over the fish and serve it with the lentil rice and some freshly cut lemon wedges to serve. Add a salad for a fresh, cold side dish if desired.
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