Deep Water HakeFillets 600g

MUSHROOM RISOTTO

Serves 4

Preparation Instructions

You'll need the following Ingredients

4 I&J Deep Water Hake Fillets with seasoning added. 
100g butter, split into 2 50g pieces.  
1L hot chicken or vegetable stock. 
400g Arborio rice (or any Risotto rice). 
2 finely sliced onions. 
2 spring fresh thyme, leaves only. 
5ml white wine vinegar. 
50g finely grated parmesan cheese. 
200g sliced Portobello mushrooms. 
200g sliced Button mushrooms. 
2 tablespoons mascarpone cheese. 
1 small handful rocket. 
Salt and Pepper to season. 

Preparation Method:

1. Place half the butter and half the onions into a pot on medium heat and sauté until onions are translucent. 
2. Add the rice and coat with onion and butter mix.
3. Slowly add the stock, ladler at a time, allowing the liquid to be absorbed before adding more.
4. Add the white wine vinegar and stir through. Remove from heat.
5. In a saucepan, heat up the remaining onion and butter and then add the mushrooms and thyme. Sauté until soft.
6. Place the pot back onto low heat and add the mushroom mixture. Mix through thoroughly and allow the juices to be absorbed by the rice.
7. Stir in the mascarpone and parmesan cheese.
8. Season with salt and pepper and serve in bowls with the rocket.
9. Serve with I&J Deep Water Hake, cooked according to the preparation guide.
    

REMOVE ALL PACKAGING. FOR BEST RESULTS COOK DIRECTLY FROM FROZEN.  ALL APPLIANCES VARY IN PERFORMANCE.  THE FOLLOWING INSTRUCTIONS ARE A GUIDE ONLY.

POACH: 
Place Deep Water Hake in enough boiling water to just cover fish.  Cover with lid and simmer for approximately:
- 9-11 minutes for 400g and 800g Fillets
- 8-10 minutes for Prime Medallions 
- 10-12 minutes for 500g Prime Steaks
- 9 minutes for Prime Fillets

PAN-FRY: 
Dip Deep Water Hake in warm water just before coating.  Coat Deep Water Hake in seasoned flour.  Heat a little soft margarine and oil in a pan.  Fry over moderate heat, turning occasionally, for approximately:
- 10-12 minutes for 400g Fillets and Prime Fillets 
- 11-13 minutes for 800g Fillets
- 13 minutes for Prime Medallions
- 15 minutes for Prime Steaks

BAKE: 
Place Deep Water Hake in a lightly greased oven dish.  Dot with soft margarine and bake in a preheated oven at 200°C for: 
- 30-35 minutes for 400g, 800g Fillets and Prime Fillets
- 25-30 minutes for Prime Medallions and Prime Steaks

GRILL*: 
Brush both sides of the Deep Water Hake with melted margarine.  Place on a baking tray and grill for: 
- 11-12 minutes for 400g Fillets and Prime Fillets
- 10-12 minutes for Prime Medallions and Prime Fillets
*Not suitable for Prime Steaks

MICROWAVE: 
650Watt – Place Deep Water Hake in a suitable container.  Cover with clingwrap and prick.

Microwave on DEFROST for: 
- 7- 9 minutes for 400g and 800g Fillets
- 6 minutes for Prime Medallions 
- 6-7 minutes for Prime Fillets 
- 9 minutes for Prime Steaks
Then on HIGH for: 
- 6-7 minutes for 400g Fillets 
- 6-8 minutes for 800g Fillets 
- 5-6 minutes for Prime Medallions 
- 5-6 minutes for Prime Fillets 
- 8-10 minutes for Prime Steaks

 900Watt - Place Deep Water Hake in a suitable container.  Cover with clingwrap and prick.

Microwave on DEFROST for: 
- 6-8 minutes for 400g and 800g Fillets
- 6 minutes for Prime Medallions 
- 5-6 minutes for Prime Fillets 
- 7 minutes for Prime Steaks
Then on HIGH for: 
- 5-6 minutes for 400g Fillets  
- 5-7 minutes for 800g Fillets  
- 5-6 minutes for Prime Medallions 
- 4-5 minutes for Prime Fillets 
- 7-9 minutes for Prime Steaks