FREE DELIVERY on all orders £60 and over
Hit Enter to Search
Get free shipping if your order is over £60!

Hake with Orange and Dill

Hake with Orange and Dill Serves 4
Ingredients:

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish

Method

  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Smoked Mackerel Dip 

Smoked Mackerel Dip Serves 6 – 8

Ingredients:
225g (8oz) ‘ready to eat’ hot smoked mackerel or kipper fillets, defrosted and skinned
115g (4oz) fromage frais or natural yogurt
2 5ml spoon (1 teasp) creamed horseradish
1 5ml spoon (1 teasp) chopped dill or parsley
freshly milled black pepper

Method
Roughly flake the fillets with a fork or wooden spoon.
Beat in the remaining ingredients until well blended.
Serve with tortilla chips, bread sticks and chopped raw vegetables or spread on savoury biscuits.

NUTRITIONAL VALUES PER PORTION (APPROX) 108-81 Kilocalories;
9-6g Protein; 8.6g Fat; 1g Carbohydrate; 0g Fibre

Recipe kindly donated by The Seafish Industry

Cajun Fish and Chips

Cajun Fish and Chips Serves 6
Ingredients:
6 170g (6oz) frozen South African Hake fillets
65g packet Cajun Chicken and Southern Fried Seasoning
300ml (10fl oz) water
4-5 large potatoes, washed and cut into wedges
2 15ml spoon (2 tbsp) vegetable oil
Method
Preheat the oven to 220°C/425°C, Gas Mark 7
Lay potatoes on a baking tray. Coat with oil and half the seasoning.
Bake for 25 minutes.
Place the fillets in a shallow ovenproof dish.
Add water to the Cajun mix. Pour the Cajun liquid over the fish.
Bake for 20 minutes.
Serve fish and chips with peas and lemon wedges.

Recipe kindly donated by The Seafish Industry

Sign Up For Special Offers