Coriander crusted hake with a sweet corn salsa and homemade aioli

February 15, 2015

I love rummaging through my cupboards and fridge, searching for ingredients. Today I discovered hake, sweet corn, tomatoes and fresh coriander (from my garden); so this is the recipe I created – quite the delicious dish. Perfect for a light lunch. Enjoy!

1 large egg yolk
¼ t wholegrain mustard
Juice from half a lemon
Pinch cayenne pepper
Pinch salt
½ t honey
1 garlic clove, crushed
100ml olive oil

Sweet corn salsa
5ml coconut oil
4 mielies (sweet corn), corn cut off the cob
Pinch salt and black pepper
Tiny pinch smoked paprika
1 garlic clove, crushed
Squeeze of lemon juice
2 large (or 3 medium) ripe tomatoes, seeds removed and finely chopped
¼ cup fresh coriander, roughly chopped

Coriander crusted hake
X4 150g pieces of hake fillet
3 t coriander seeds, freshly ground
Salt and black pepper
Zest from 1 lemon
15ml coconut oil
Juice from 1 lemon

Place the egg yolk mustard, lemon juice, cayenne pepper, salt, honey, and crushed garlic clove into the jug of a small blender and mix together on high speed. Slowly drizzle in the olive oil, a few drops at a time, allowing the mixture to emulsify. Continue until all the oil has been added. Taste for seasoning. If you don’t have a jug blender, you can easily make the aioli with a hand held blender.

Nutritions

Calories
85

Sodium
291mg
12% DV

Fat
4g
6% DV

Protein
2g
5% DV

Carbs
9g
3% DV

Fiber
1g
5% DV