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Recipe: Steamed Hake with Tabbouleh, Chickpeas and Salsa Verde

Steamed hake with Tabbouleh, Chickpeas and Salsa Verde

Author: Nicky Corbishley
steamed hake ingredients

Ingredients

Serves 4

*Allergens highlighted in bold.

Recipe contains Alcohol

Hake:

  • 4 hake fillets
  • 2 tsps olive oil
  • Pinch of salt and pepper

Tabbouleh with Pomegranate:

  • 250g cooked bulgur wheat (approx. 100g uncooked weight)
  • 120g (about half a tin) tinned chick peas, drained and rinsed
  • Juice of half a lemon
  • 1 tbsp olive oil
  • Large bunch fresh coriander, chopped
  • Large bunch fresh parsley, chopped
  • Large bunch fresh mint, chopped
  • Pinch of salt and pepper
  • Seeds from 1 pomegranate

Salsa Verde:

  • Small bunch fresh parsley
  • Small bunch fresh basil
  • 6 mint leaves
  • 1 garlic clove, peeled and minced
  • 15g capers
  • 1 tsp red wine vinegar
  • 1 tbsp olive oil
  • Pinch of salt and black pepper
  • 2 tbsps crème fraiche

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Step 1 - steamed hake

Step 1

Preheat the oven to Full Steam 100°C. Once preheated, place the hake fillets on a perforated gastronorm tray with a solid tray beneath. Drizzle on the oil and sprinkle on the salt and pepper. Steam for 15 minutes, until tender.

Step 2 - steamed hake

Step 2

Meanwhile, make the tabbouleh by mixing together the cooked bulgur wheat, chick peas, lemon juice, olive oil, coriander, parsley and mint. Add a good pinch of salt and pepper and toss everything until combined. Sprinkle the pomegranate seeds on top.

step 3 - steamed hake

Step 3

Next make the salsa verde by placing the parsley, basil, mint, garlic, capers, oil and vinegar into a small food processor and pulsing until just combined. Fold in crème fraiche.

Step 4 - steamed hake

Step 4

Divide the tabbouleh between two plates. Add a cooked hake fillet to each plate and spoon on the creamy salsa verde. Serve immediately.

We suggest: NEFF Full Steam

We suggest: NEFF Full Steam

Enjoy succulent and fuller flavour whilst retaining all the nutrients with NEFF Full Steam cooking.

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