Crumbed hoki with parsnip carrot mash
Delicious fresh Hoki with an easy-cheesy breadcrumb coating is sure to go down a treat.
- 4 parsnips, peeled and diced
- 3 carrots, peeled and diced
- 3-4 tbs crème fraîche or butter
- 1-2 tsp Royalty Horseradish Sauce (optional)
- ½ packet Marufuji Panko Breadcrumbs
- 2-3 tbs Mainland Grated Parmesan
- 500g fresh Hoki fillets
- 1-2 leeks, washed and sliced thickly
- 1 bulb fresh fennel, finely sliced (optional)
- ALSO NEED: salt, pepper, olive oil
- Boil the parsnip and carrot until soft. Drain well and mash with crème fraîche or butter, horseradish, salt and pepper.
- Meanwhile divide the fish into 4 equal sized portions. The tail part can be folded under to make this piece thicker.
- Mix the breadcrumbs and parmesan in a bowl.
- Brush the fish with a little olive oil and press into the crumbs.
- Heat a little oil in a pan on high/medium. Add the fish and pan fry until cooked(5-8 minutes each side). Only turn once.
- Put 1 cup of water in a pot, add the leeks and then the fennel on top.
- Cook for 5-10 minutes until soft. Drain well.
- To serve place the fish on the mash and top with the leeks and fennel.
- Grate the carrot and parsnip, add the horseradish, one egg and a little flour. Then cook as 4 individual rosti instead of making mash.
- Crème fraîche is perfect to use in cooking as it is less likely to split. It makes a special dip, mixed with an avocado, Indian lime pickle and some salt and pepper.
- Horseradish can be used like mustard.