INGREDIENTS
350g skinless hake fillet loins steamed and broken up
350g punnet of small zucchini’s grated
Herbalicious seasoning salt
cracked black pepper
1 tbls lemon zest
250ml double thick cream
1 onion finely chopped
fresh garlic cloves pressed
olive oil to fry
fresh parsley finely chopped
chopped chives
125ml white wine
CAULIMASH
300g steamed cauliflower
2 tbls cream cheese
1 egg yoke
a blob of butter
a handful finely grated Gouda
a sprinkle of nutmeg
salt to taste
METHOD
Place the grated zucchini’s in a sieve over a bowl. Mix in 1 tsp of Himalayan salt. Leave for half an hour to drain water. Sauté onions and garlic in olive oil. Add the wine. Reduce for a few minutes but not completely. Leave a little in the pan. Add the cream and reduce on a medium heat until thickish. Add the lemon zest, pepper, Herbalicious or other salt seasoning, herbs and zucchini. Mix well and simmer for a few minutes. Add the fish and mix well. Place in a greased small ovenproof dish.
Add all the caulimash ingredients to a food processor and process until smooth. Top the fish bake with the caulimash and even out. Sprinkle with finely grated Gouda and bake on 200° C until the cheese starts to bubble and slightly golden.
