seafood
GARDEN PEA & MINT SEAFOOD
Bake
By Karen Els
Serves 6
What You’ ll Need
• 600g hake, cubed
• 250g prawns
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 celery stalk, diced
• 2 tablespoons flour
• 300ml fish stock
• 250ml cream
• 1 tablespoon Dijon mustard
• ½ teaspoon paprika
• 1 lemon, zested & juiced
• 2 tablespoons parsley, chopped
• 1 tablespoon dill, chopped
• salt & pepper
For the minty pea & potato topping
• 800g potatoes, cubed
• 250g frozen peas
• 60g butter
• 80ml warm milk
• 60ml cream
• 2 tablespoons mint, chopped
• 4 tablespoons Parmesan( 2 for mash, 2 for topping)
• salt & pepper
Let’ s Cook 1. Boil the potatoes with the peas( last 3 minutes) until tender. Drain and mash with the butter, milk and cream. Stir through the mint and 2 tablespoons Parmesan; season and set aside.
2. Sauté the onion and celery in the butter and oil until soft. Add the garlic, then the flour, and cook 2 minutes. Whisk in the fish stock, cream, mustard and paprika; simmer until thickened.
3. Add the hake and prawns and cook 4 – 5 minutes. Stir in the lemon zest and juice, parsley and dill; season.
4. Layer into a buttered dish: filling, then mash, then the remaining Parmesan. Bake 25 – 30 minutes until golden.
essentialflavours. co. za • Spring 2026 | 37