Recipes
Date posted: 15/05/2024
Ingredients
| Fennel, shaved | 1kg |
| Courgette | 1kg |
| Miso stock base | 60g |
| Olive oil | 100ml |
| Everyday Favourites sesame seeds | 10g |
| Whole black sesame seeds | 10g |
| Lime, juiced | 5 |
| Rockport scaled & boned fresh hake supremes | 10 |
| Dill, chopped | 10g |
Method
- Shave the fennel and ribbon the courgette, mix the miso with oil, sesame seeds and juice from 2 limes
- Pan roast the hake and glaze with the miso and sesame mix
- Add the courgette and fennel to a bowl and dress with lime juice and seasoning then finish with fresh chopped dill
- Serve the hake with the salad and lime wedges if desired