Cajun Creole Crusted Hake
Jason Whitehead's delectable crusted hake featuring black beans, spinach, a creamy prawn sauce all served on a bed of rice.
Feeds
2People
Preparation time
70Min.
Difficulty
difficult
Ingredients
- For the Crusted Hake
- 2 x 200 g hake fillets
- 2 tsp Robertsons Cajun Creole Rub
- extra virgin olive oil for frying
- 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
- salt and black pepper to season
- 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
- salt and white pepper
Preparation method
- For the Green Rice
- Cook rice according to package instructions. Once cooked, add spinach and cover pot with lid.
- In a frying pan, gently dry fry your fennel and cumin seeds for 30 seconds on medium high heat, then add your ghee and leeks and sauté for 2 to 3 minutes or until leeks are soft and cooked through.
- Add leek mixture to your rice along with your fresh herbs and stir to combine. Set aside.
- For the Fried Black Beans
- Gently fry your minced garlic in a non-stick pan with your Extra Virgin Olive Oil over low heat for 30 seconds.
- Add your beans, herbs and lemon juice, and using the back of a spoon, gently mash your beans over medium heat for 1 minute. Set aside.
- For the Prawn Cream
- Fry onion for 1 minute in Extra Virgin Olive Oil and ghee. Add red pepper and garlic and fry for another minute.
- Add chopped tomato, thyme, paprika and prawn shells, salt and pepper and fry for another 2 minutes.
- Deglaze with wine and reduce until completely evaporated. Add cream, then add to a blender and blend until smooth.
- Pass through a sieve, then return to the pot. Gently reduce until sauce coats the back of a spoon.
- Add prawn meat and cook for one minute, then turn off heat and allow prawns to cook through in residual heat for 2 minutes.
- Taste and season accordingly with salt and pepper.
- For the Cajun Creole Crusted Hake
- Dust hake fillets with Robertsons Cajun Creole Rub, then drizzle with Extra Virgin Olive Oil and sprinkle a little salt.
- Pan fry in a non-stick oven compatible pan, skin side down in a little Extra Virgin Olive Oil for 1 minute over high heat, then place pan in the oven under grill for 8 to 10 minutes.
- Spoon some green rice in the centre of your plate, followed by your black beans, then your fish, and drizzle with prawn cream and serve hot!
- Garnish with prawn meat, tomato concasse and fresh coriander.
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