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Benny’s Cristmas menu – Starter

  • 1
  • Easy
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Recipe Ingredients

Hake
  • 2 x 150g hake-fillet portions
  • salt and pepper
  • 1 tsp olive oil
  Pea Purée
  • 80g fresh/frozen peas
  • 30ml cream
  • 10g butter
  • 1 tbsp lemon juice
  • salt and black pepper
    Lemon-dill Sauce
  • 20g butter
  • 40g finely chopped onions
  • 80ml fish stock
  • 50ml cream
  • 1 tsp fresh dill, chopped
  • salt and black pepper
  Microshoot Salad
  • assorted microshoots – mustard, beetroot, carrot (one punnet each)
  • juice of 1 lemon
  • 30ml olive oil
  • salt and black pepper

Recipe Directions

Hake Season the fish with salt and pepper. Heat a pan and add a teaspoon of oil and pan-fry the fish skin-side down for 2 minutes on each side. Remove from pan and keep warm.   Pea Purée Boil peas in water until cooked – about 10 minutes. Strain and add cream and butter. Purée using a stick blender or a potato masher, add lemon juice. Taste and season accordingly.   Lemon-dill Sauce Add the butter to a pan and sauté the onions until translucent. Add the stock, bring to the boil and reduce for 3 minutes and then add the cream. Mix with a blender until thickened. Add the dill, taste and adjust the seasoning accordingly.   Microshoot Salad Mix all the microshoots and drizzle with lemon juice and olive oil. Season with salt and pepper in a large mixing bowl until well coated.  

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