RECIPE: Herb-crusted hake with fresh mussels & stuffed peppers
A sustainable seafood feast ideal for entertaining
25 March 2018 - 00:00
Serves: 4
Couscous-stuffed peppers:
4 peppers; opt for a mix of yellow, orange, green and red allowing 2 different colour halves per person
Olive oil
250ml (1 cup) couscous
250ml (1 cup) vegetable or chicken stock
Butter
Herb-crusted hake:
60g (½ cup) flour
Salt and freshly ground black pepper
A handful of finely chopped parsley
A handful of finely chopped chives
4 portions of hake fillets, skin off
2 eggs, lightly beaten
Oil for shallow frying
Mussels:
24 West Coast black mussels
125ml (½ cup) white wine
To serve:
Parsley and garlic white sauce
Method:..
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