Hake Fried in Bokkom Butter

My recipe for hake fried in bokkom butter combines West Coast flavor with sustainably delicious Cape Hake. This twist on the classic French Sole Meunière uses local flavor for a stylish dinner party dish that makes the most of this popular fish.

Total Time

20min

0.0

0 Ratings

Author: East After Noon

Servings:

Ingredients

•

Large Hake Fillets

•

7 oz

Butter , melted

•

Lemon , juiced

•

2 cloves

Garlic , crushed

•

1 Tbsp

Mullet Fillets , grated

•

1 sprig

Fresh Rosemary

or Mediterranean Rosemary

•

as needed

All-Purpose Flour

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Season the Hake Fillets (2) with Sea Salt (to taste) and Ground Black Pepper (to taste) and dust with a little All-Purpose Flour (as needed) .

Melt the Butter (7 oz) in a saucepan until foaming and add in the Garlic (2 cloves) , Lemon Juice (1) , Mullet Fillets (1 Tbsp) , and Fresh Rosemary (1 sprig) . Stir to combine.

Fry the hake fillets in the bokkom butter for about 3-4 minutes skin-side down before flipping them over.

Cook for 1-2 minutes on the other side.

Transfer the hake to a warmed serving dish and serve immediately with extra lemon wedges and a green salad.

Nutrition Per Serving

CALORIES

835

FAT

82.6 g

PROTEIN

25.1 g

CARBS

5.0 g