Hake and Cream Spinach
1.1 هزار بار بازدید -
3 سال پیش
-
Ingredients:
1,5kg of Hake Fillets
Ingredients:
1,5kg of Hake Fillets
400gm of Baby Spinach
200gm of Cream Cheese
200gm of Grated White Gouda
2x Chopped up Slices of Feta Cheese
2x Teaspoon of Salt
2x Teaspoon of Grated Black Pepper
Tin Foil
Fish Spice
12x Slices of Lemon
4x Tablespoon of Butter
Cream Spinach Method:
Take 400 grams of baby spinach and add it the cast iron casserole. Add 250ml of fresh milk to the casserole. Add 2 teaspoons of salt and 2 teaspoons of grated black pepper to the casserole. Close the casserole. Get your braai to 180 degrees Celsius of heat. Add the casserole to the braai and start to cook the spinach. Stir the spinach every minute to make sure it doesn’t get burnt. Add 200 grams of cream cheese to the casserole. Add 200 grams of grated white gouda cheese to the casserole. Add two slices of feta cheese to the casserole which you first chopped up into smaller pieces and stir very well. Stir the cream spinach every 2 minutes till nice and thick.
Hake Fish Method
Take your foil, double the size of your fish and fold it in half on the length side. The bright side of the foil to the inside. Take olive oil with your basting brush and cover the whole piece of foil with the olive oil. Add the hake onto the foil skin down. I’m using the fish spice from the fish monger for this fish dish. Add the fish spice to taste. Take 3 pieces of sliced lemon and add it onto the fish. Take one tablespoon of butter and add it to the fish. Fold the foil on all sides to make a foil bucket. Add lemon juice to taste to the fish. Close the fish completely with the foil. Add the foiled fish to the braai. After the fish is cooking for 15 minutes open the sides of the foil so that the fish can start to roast. When the fish and cream spinach is done, plate and serve. This complete dish took me 30 minutes to prepare. Serve the fish in the foil to keep the sauce.
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3 سال پیش
در تاریخ 1400/12/17 منتشر شده
است.
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