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Ingredients
Fish:
4 potatoes, cut into wedges
45 – 60 ml canola oil
Salt & freshly ground black pepper to taste
4 hake portions (600 g), skinless, deboned & seasoned to taste
250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
125 ml fresh breadcrumbs
30 ml chives or dill, chopped
45 ml butter, melted
200 g green beans, topped & tailed
45 ml butter, melted
Tartare sauce:
250 ml LANCEWOOD® Sour Cream
Zest & juice of half a lemon
60 ml gherkins, chopped
30 ml chives, chopped
10 ml sugar
2.5 ml mustard powder
Salt & freshly ground black pepper to taste
A little milk for thinning sauce if necessary
Method
Fish:
Preheat the oven to 220°C. Toss the potatoes, oil and seasoning together on a baking sheet. Bake for 30 minutes or until soft. Move to the one corner of the pan. Arrange the hake portions on the open side of the pan. Spread cheese sauce over each portion. Mix the breadcrumbs, chives and melted butter together. Scatter the breadcrumb mixture over the cheese sauce. Toss the green beans in the butter and arrange in the remaining open space on the pan. Bake for a further 15 – 20 minutes until the fish is cooked and the potatoes turns golden and crispy.
Tartare sauce:
Mix the sour cream, zest & lemon juice, gherkins, chives, sugar, mustard powder and seasoning together. Add a little bit of milk to thin it down if necessary.
Serve the fish with lemon wedges and tartare sauce.
HINTS & TIPS:
Use chicken breasts instead of hake.
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