Hake with Zhoug and Yellow Split Pea Dhal Recipe

Roasted hake with zhoug, yellow split pea dahl

Main
easy
4
60 minutes

PT1H

This colourful hake recipe places fillets of the sustainable fish atop a bed of creamy spiced dhal. With a spoonful of fiery, fresh zhoug on top, it's a simple dish that's packed with healthy flavour.

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Ingredients

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Metric

Imperial

Hake

4 hake fillets, weighing 120–140g each
4 tsp rock salt
2 tbsp of vegetable oil

Zhoug

1/2 bunch of coriander, leaves picked
1/2 small bunch of flat leaf parsley, leaves picked
1 green chilli, deseeded and finely diced
1/2 tsp cumin seeds, toasted and finely crushed
1 cardamom pod, finely crushed
2 cloves, finely crushed
1/2 tsp agave syrup
2 garlic cloves, finely grated
50ml of olive oil
1/2 tsp table salt

Yellow split pea dahl

2 tbsp of vegetable oil
150g of yellow split peas, well rinsed
1 bouquet garni
200ml of coconut cream
2 tsp table salt

Spice base

2 garlic cloves, finely grated
1 knob of ginger, 8cm in length, peeled and finely grated
1 tbsp of turmeric
1 green chilli, finely diced
10g of cumin seeds

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Method

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To make the dahl, pour the oil into a medium saucepan and place over a moderate heat. When hot, add all the ingredients for the spice base. Season with a little salt and cook, until fragrant, for 5 minutes

2 tbsp of vegetable oil
1 tbsp of turmeric
1 green chilli, finely diced
10g of cumin seeds
2 garlic cloves, finely grated
1 knob of ginger, 8cm in length, peeled and finely grated

Add 300ml of warm water, the bouquet garni and the split peas, stirring well. Cover with a lid and simmer gently for 25 minutes, stirring regularly. Add the coconut milk and simmer for a further 5 minutes, then taste and season with salt and keep warm

1 bouquet garni
200ml of coconut cream
2 tsp table salt
150g of yellow split peas, well rinsed

For the zhoug, place all ingredients into a blender with 2 tablespoons of water. Blend until a chunky paste is formed and set aside

1/2 bunch of coriander, leaves picked
1/2 small bunch of flat leaf parsley, leaves picked
1 green chilli, deseeded and finely diced
1/2 tsp cumin seeds, toasted and finely crushed
1 cardamom pod, finely crushed
2 cloves, finely crushed
1/2 tsp agave syrup
50ml of olive oil
1/2 tsp table salt
2 garlic cloves, finely grated

To cook the fish, preheat the oven to 180℃/gas mark 4. Cover each piece of fish with the rock salt on both sides and leave to sit for 7 minutes. Rinse the fillets under cold water and pat dry. Heat the oil in a large, non-stick frying pan. When hot, add the fish and cook for 3 minutes on each side

4 tsp rock salt
2 tbsp of vegetable oil
4 hake fillets, weighing 120–140g each

Insert a metal skewer into the fish for 20 seconds then remove and check the temperature. If not piping hot, transfer to a baking dish and bake for 3–5 minutes

Spoon the dahl into bowls then top with the fish. Place a tablespoon of zhoug on each piece of fish and serve

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.