AIR-FRIED PARMESAN CHILLI CRUSTED HAKE
AIR-FRIED PARMESAN CHILLI CRUSTED HAKE
AIR-FRIED PARMESAN CHILLI CRUSTED HAKE
SHORT DESCRIPTION
Savour the aromatic flavours of I&J Deep Water Hake Medallions coated with grated Parmesan, toasted breadcrumbs, parsley, and smoked chili flakes. Cook it in the air-fryer for a quick, easy and comforting meal.
Serves 2
INGREDIENTS
4 x I&J Deep Water Hake Prime Medallions 450 g
100 g grated Parmesan
50 g toasted breadcrumbs
3 Tbsp (45 ml) parsley finally chopped
2 tsp (10 ml) smoked chili flakes
3 Tbsp (45 ml) olive oil
Salt and pepper for seasoning
4 potatoes peeled and diced
2 Tbsp (30 ml) butter
¼ cup milk
1 Tbsp (15 ml) wholegrain mustard
8 asparagus spears
1 Tbsp (15 ml) butter
Lemon wedges, for serving
METHOD
1.
Line the air fryer basket with a parchment paper liner. Place the fish on top of the paper liner. Mix the parmesan, breadcrumbs, parsley, chili flakes and olive oil. Sprinkle the crumb over the fish. Season with salt and pepper. Air fry at 180ï‚° C for 10 minutes.
Line the air fryer basket with a parchment paper liner. Place the fish on top of the paper liner. Mix the parmesan, breadcrumbs, parsley, chili flakes and olive oil. Sprinkle the crumb over the fish. Season with salt and pepper. Air fry at 180ï‚° C for 10 minutes.
2.
Place the potatoes into a pot of water, bring to the boil and boil for 20 minutes until soft. Drain off the water and mash the potatoes with a potato masher, whisk in the butter, milk and mustard. Season with salt and pepper and set aside.
Place the potatoes into a pot of water, bring to the boil and boil for 20 minutes until soft. Drain off the water and mash the potatoes with a potato masher, whisk in the butter, milk and mustard. Season with salt and pepper and set aside.
3.
Fry the asparagus in the butter over a high heat for 3 minutes and season.
Fry the asparagus in the butter over a high heat for 3 minutes and season.
4.
Serve the Parmesan crusted Hake on top of the mustard mash and with the asparagus and a wedge of lemon.
Serve the Parmesan crusted Hake on top of the mustard mash and with the asparagus and a wedge of lemon.
SHORT DESCRIPTION
Savour the aromatic flavours of I&J Deep Water Hake Medallions coated with grated Parmesan, toasted breadcrumbs, parsley, and smoked chili flakes. Cook it in the air-fryer for a quick, easy and comforting meal.
INGREDIENTS
4 x I&J Deep Water Hake Prime Medallions 450 g
100 g grated Parmesan
50 g toasted breadcrumbs
3 Tbsp (45 ml) parsley finally chopped
2 tsp (10 ml) smoked chili flakes
3 Tbsp (45 ml) olive oil
Salt and pepper for seasoning
4 potatoes peeled and diced
2 Tbsp (30 ml) butter
¼ cup milk
1 Tbsp (15 ml) wholegrain mustard
8 asparagus spears
1 Tbsp (15 ml) butter
Lemon wedges, for serving
