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home > recipes > seafood > hake rattle and roll
Hi Dave My turn again I'm sure. I bought a new booklet a couple of days ago containing recipes which have been printed in the daily newspaper for the past year and there are some really good, simple, tasty recipes so I thought I would share some of them with our "club"........ I made this last night and got rave revues : HAKE, RATTLE AND ROLL! 1 nice piece of fish per diner (I used Cape Whiting - a firm white fish) sprinkle with lemon juice and coarsely ground black pepper and firm in the oven for an hour or two. Place some flour, brown sugar and salt in a plastic bag and shake the fish up in it to coat lightly. Dip the floured fish into melted butter and then place on a grill rack and grill for 4 minutes each side. Topping : 1/4 cup low fat mayonnaise 3 tablespoons grated cheddar cheese 1 teaspoon mustard Mix these ingredients together and add the yolk of a small egg. Whisk the egg white and fold into the topping. Spread a generous helping on each piece of grilled fish and return to be grilled for a further 2 - 3 minutes. Delicious served with saute potatoes sprinkled with parsley and a green salad tossed with fresh dressing. I fried a few mushrooms and jalapenos in olive oil and served them on the side as well. I'm afraid I still feel full - but it was worthwhile. Bon Appetit until next time and thanks for all the recipes - I wish you could see you kitchen filled with all your ideas. Sally Paterson Durban, Kwazulu Natal, South Africa

Hake Rattle and Roll


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keyword: rattle
ethnicity: african
recipes for seafood
recipes by PATERSON
Email Address:
(posted November 25, 1997)

Hi Dave

My turn again I'm sure. I bought a new booklet a couple of days ago
containing recipes which have been printed in the daily newspaper for
the past year and there are some really good,
simple, tasty recipes
so I thought I would share some of them with our "club"........

I made this last night and got rave revues :

HAKE, RATTLE AND ROLL!

1 nice piece of
fish per diner (I used Cape Whiting - a firm white
fish) sprinkle with lemon juice and coarsely ground black pepper and
firm in the oven for an hour or two.
Place some
flour, brown sugar and salt in a plastic bag and shake the
fish up in it to coat lightly.
Dip the floured
fish into melted butter and then place on a grill rack
and
grill for 4 minutes each side.

Topping :

1/4 cup low
fat mayonnaise
3 tablespoons grated
cheddar
cheese
1 teaspoon mustard

Mix these ingredients together and add the yolk of a small
egg. Whisk
the
egg white and fold into the topping.
Spread a generous helping on each piece of grilled
fish and return to
be grilled for a further 2 - 3 minutes.
Delicious served with saute potatoes sprinkled with
parsley and a
green salad tossed with fresh dressing.
I fried a few mushrooms and jalapenos in
olive oil and served them on
the side as well.

I'm afraid I still feel full - but it was worthwhile.

Bon Appetit until next time and thanks for all the recipes - I wish
you could see you kitchen filled with all your ideas.

Sally Paterson
Durban, Kwazulu Natal,
South
Africa



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from Rosedale Maryland, United States wrote:2  2

This is excellent. It needs a little clean-up however. The directions are wrong, after the lemon juice and pepper get sprinkled on. Surely the author meant for you to put it in the fridge for a couple of hours - "firm in the oven" doesn't make any sense. So we marinated ours in the fridge. Then, there are no quantities for the flour, salt and brown sugar. For 1.7 lbs of hake, we used 1/4 cup of flour, 1T. brown sugar, and 2 tsps. salt. Watch it very carefully when broiling for the final 2 to 3 min as it will quickly become too brown. This is a very pretty and delicious dish. Thanks!!
5 starsApril 14, 2004


 
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