Ingredients

Method

For the butternut mash: 
• 2 whole butternuts, peeled and diced 
• 2 T olive oil
• Salt and freshly ground black pepper 
For the filling:  
• 3 T sunflower oil 
• 1 onion, diced 
• 3 large carrots, peeled and diced 
• 350 g baby marrow, diced 
• Salt and freshly ground black pepper 
• 2 cloves garlic, finely grated 
• 450 g hake medallions, thawed 
For the parsley and dill sauce: 
• 2 T butter 
• 2 T sunflower oil 
• 3 T cake flour
• 1 L long life full cream milk
• 10 g fresh parsley, roughly chopped 
• 10 g fresh dill, roughly chopped
• Salt, to taste  

Method

Ingredients

 

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1. Preheat your oven to 180°C. Add your butternut to a roasting tray and drizzle over the oil followed by a light seasoning of salt and freshly ground black pepper. Toss to coat the butternut then place in a preheated oven to roast for 30 minutes or until tender and slightly charred.

2. For the filling heat a large, oven-proof pan over a medium heat. Heat the oil in the pan before adding the onions and cooking until lightly browned, then add the carrots and baby marrow with a little salt and freshly ground black pepper.  Cook until the vegetables just begin to caramelise then add the garlic and cook for another minute or until it becomes aromatic and fragrant.  Add the hake medallions to the pan and cover with a lid letting it steam with the veggies for 7 minutes. Once cooked remove the pan from the heat and allow it to cool slightly before flaking the hake.

3. Heat the butter and oil in a pot or pan over a medium heat for the parsley and dill sauce. Once the butter has melted add the flour and stir to combine, forming a paste. Cook the paste for 1 minute or until it takes on a nutty smell. Slowly begin adding the milk while whisking to prevent any lumps forming. Once all the milk has been added continue whisking until the white sauce begins to thicken then remove from the heat and season with salt before stirring through the parsley and dill. Pour the sauce over the hake and vegetables gently folding it together to combine.

4. Mash the butternut and top the hake filling. Place the dish in the oven to cook for 20 minutes or until the mash has charred slightly and the filling is bubbling away. Remove from the oven and allow to cool slightly before serving in the dish with a fresh salad.

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Photograph: Shavan Rahim
Food assistant: Lerato Motau