Steamed Hake with Tabbouleh, Chickpeas and Salsa Verde
Ingredients
Hake::
4 hake fillets
2 tsp olive oil
pinch of salt and pepper
Tabbouleh with Pomegranate::
250 g cooked bulgur wheat (approx. 100g uncooked weight)
120 g tinned chick peas, drained and rinsed (about half a tin)
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
15 g capers
1 tsp red wine vinegar
1 tbsp olive oil
Pinch of salt and black pepper
2 tbsp crème fraiche
Instructions
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 12-15 minutes, until tender.
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
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
Divide the tabbouleh between two plates. Add a cooked hake fillet to each plate and spoon on the creamy salsa verde. Serve immediately.
