Directions
- Pat the defrosted hake medallions with kitchen paper to remove excess water from the fish. Season both sides with half of the fish spice and black pepper.
- In a pan melt butter and place the fish in the pan, skin-side down. Allow to cook on medium heat for 3 minutes and then flip it over to brown the flesh side for another 4 minutes.
- Remove the cooked hake from the pan and in the same pan add garlic, dried thyme, paprika, and the remaining fish spice. Sauté for 1 minute being careful not to burn the garlic, add more butter if needed.
- When the spices are fragrant add the cream, bring to a gentle simmer and add the cooked fish to the pan, allowing it to cook in the sauce for 2-3 minutes on medium heat.
- Adjust seasoning to taste and serve with fluffy mash or pasta.
Ingredients
1kg Hake Medallions
2 tbsp FoodLand Butter
1 tbsp Crushed Garlic
2 tbsp Spiceman’s Fish Spice
2 tbsp Robertsons Paprika
Black Pepper
1 tsp Dried Thyme
1 cup Meadowland Classique Cream
Products included in this recipe
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