Cajun Creole Crusted Hake

Delectable crusted hake featuring black beans, spinach, a creamy prawn sauce all served on a bed of rice.

Feeds

2People

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

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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