Pan fried hake served on a bed of red quinoa and chorizo accompanied by a sharp avocado and tomato salsa. This dish is great lunch or dinner party dish.
Pan fried hake is a lovely fish to eat and we’ve served ours with a warm quinoa salad and salsa. I love to eat fish and hake is one of my favourite fish to eat. Lovely thick white flakes of fish, that taste beautiful with just a quick pan fry. I’m also lucky that I can get buy fresh hake fillets locally from Peterhead Fish Company.
Michelle on the other hand insists that she “doesn’t like fish”. A statement which I am quite determined to prove wrong (it’s all in her head)! What to do? I then remembered a hake dish I had once at Moonfish cafe in Aberdeen. Now I’m not even going to try and say this is a accurate replica of the delicious dish served at Moonfish cafe, however this recipe is very much inspired by it. The warm salad, with the soft hake and the sharp/sweet salsa made for a lovely lunch, enjoyed by us both – yes even Michelle who doesn’t like fish!
Hake with a warm Red Quinoa Salad & Salsa
- 80 g red quinoa (cooked as per packet instructions)
- 1 avocado (diced)
- 1 mango (diced)
- juice of one lime
- 2 tbsp olive oil
- 100 g chorizo (diced)
- 4 spring onions (sliced)
- 2 cloves garlic (crushed)
- 100 g cooked peeled prawns
- small bunch coriander leaf (chopped)
- 2 hake fillets
- 2 tbsp olive oil
- 50 g butter
- salt & pepper
- Cook the quinoa in salted boiling water as per the packet instructions, drain and set aside.
- Add the diced avocado and mango to a bowl and squeeze over the juice of one lime. Set aside until ready to serve.
- Heat 2tbsp olive oil over a medium in a non-stick frying pan and add the chorizo. Cook the chorizo for 5 minutes taking care to colour it but not burn. Add the spring onion and garlic and cook for a further minute. Stir through the prawns, chopped coriander and quinoa and gently keep warm. (If using uncooked prawns you will need to add them at the same time as the spring onion to allow them to cook through).
- Meanwhile, over a medium heat melt the butter and further 2tbsp olive oil in a non-stick frying pan. Add the hake fillets and cook for 2 minutes on each side, or until cooked through (this will depend on the size of your fillet).
- Place the quinoa salad on a warm plate and lay the hake fillet on top. Spoon over any chorizo oil that may be left in the pan. Serve immediately with the avocado and mango salsa.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook