Pan-fried hake on pea purée
4
Easy
20 minutes
25 minutesThis simple yet elevated fish dish is all about balance – flaky hake meets a vibrant, creamy pea purée, while sweet leeks and whole roasted garlic bring comfort and depth. It’s easy enough for a weeknight but elegant enough for guests.
Ingredients
Method
- 2 heads garlic
- 2 T olive oil
- 300 g frozen peas
- ½ cup cream
- 2 T butter
- sea salt and freshly ground black pepper, to taste
- 4 x 150g fresh hake fillets
- leeks 2, sliced lengthways
Method
Ingredients
1. Preheat the oven to 180°C. Slice the tops off the garlic, drizzle with 1 T olive oil, wrap in foil and roast for 20–25 minutes until soft.
2. Boil the peas until just tender, drain, then blend with the cream and 1 T butter until smooth. Season well.
3 .Sauté the leeks in 1 T butter until soft and slightly golden.
4. Season the hake with salt and pepper. Pan-fry skin-side down in 1T olive oil until crispy and cooked through, about 3–4 minutes per side.
5. Serve the hake on the pea purée, topped with the leeks and roasted garlic.
Cook’s note: These flavours pair beautifully with a cheese course – consider serving this as a main followed by a wedge of blue or goat’s cheese.
Photographs: Jan Ras
Food assistant: Bianca Jones
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