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Cajun Creole Crusted Hake

Cajun Creole Crusted Hake

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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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