Crumbed hoki with parsnip carrot mash
- Serves 4
- Prep time: 10 mins | Cooking time: 20 mins
Delicious fresh Hoki with an easy-cheesy breadcrumb coating is sure to go down a treat.
Recipe by: Fresh Meals Made Easy
Ingredients
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
Method
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.
And more:
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.