British Hake & Dhal Recipe Kit
A warming wholesome meal in a flash Read more
Why we love this
A beautiful, flavoursome, warming meal without any hassle - what could be better?
Our British Hake and Dhal kit included two beautiful MSC certified Hake fillets, along with a pouch of seriously tasty sweet potato, coconut and spinach Dhal. All you need to do is simply pan fry the Hake fillets and warm up the Dhal and there you have it, a nourishing and delicious meal in a flash.
Our British MSC certified Hake has a stunning subtle flavour and a soft and tender texture. Hake is incredibly versatile and can carry flavour better than many other species of fish.
Hake is an incredible success story and an inspiring example of what can be achieved to help fish stocks recover. As recently as 2006, Hake was a species that was suffering from significant over-fishing and stocks were falling - it was most definitely not sustainable and was highlighted as a species 'to avoid'. Thanks to the fishing community working closely with marine scientists and fisheries regulators, in less than 10 years, the fishery has seen a remarkable recovery. It is now 'Recommended' species from the MSC and the Cornwall Good Seafood Guide.
All our Hake is MSC certified and recommended by the Cornwall Good Seafood Guide.
The Hake & Dhal Kit Contains:
300g pouch of Sweet Potato, Coconut & Spinach Dhal
2 x 140g Hake Fillet Portions
Sweet Potato, Coconut & Spinach Dhal Ingredients
Sweet Potato, Red Lentils, Onion, Coconut Milk, Spinach, Sunflower Oil, Tomato Puree, Water, Chilli, Salt, Garlic, Vegetable Stock, Ginger, Curry Powder, Cumin, Paprika, Garam Masala, Turmeric, Pepper.
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Ensure the fish and the dhal are fully defrosted.
In a saucepan, pour in the dhal and place over a medium heat. Bring to a gentle simmer and remove from the heat when piping hot. This should only take a couple of minutes.
Meanwhile, lightly oil and season the fish all over. Place the fish into a cast iron non-stick pan skin-side-down and cook for 3-5 minutes. Flip over to the flesh side and cook for 1-2 minutes. Total cooking time around 4-7 minutes.
Pour the dhal into a bowl and top with the pan fried Hake.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Cider & Fennel Seed Battered Hake with Proper Tartar Sauce, by Gill Meller
This is THE recipe for the perfect fish and chips. The fragrant fennel seeds work so well with the slightly sweet cider making this much more than your standard fish and chips.
Sandford Orchards, Devon Red Cider 1x
Perfectly balanced, refreshing medium cider£2.60
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