Steamed Hake Medallion
Medalhão de Pescada ao vapor
INGREDIENTS
- 140 g Brasmar Cape Hake Medallions
- 80 g orange sweet potato
- 4 baby carrots
- 3 baby purple turnips
- 5 fresh green asparagus
- 2 sun-dried tomatoes
- 50 g onion
- Water
- 2 tablespoons olive oil
- Salt to taste
- Peppercorns to taste
- Thyme to taste
- Rosemary to taste
Medalhão de Pescada ao vapor
INGREDIENTS
- 140 g Brasmar Cape Hake Medallions
- 80 g orange sweet potato
- 4 baby carrots
- 3 baby purple turnips
- 5 fresh green asparagus
- 2 sun-dried tomatoes
- 50 g onion
- Water
- 2 tablespoons olive oil
- Salt to taste
- Peppercorns to taste
- Thyme to taste
- Rosemary to taste
PREPARATION
Defrost the hake medallion.
Chop the onion and cut the carrot into regular pieces +/- 2 cm thick.
Place water and olive oil in a pan, bring to the boil and season with salt and pepper.
Steam the hake medallion.
Place the sweet potato with skin on a baking tray with a drizzle of olive oil and rosemary.
Bake in the oven at 180ºC for 20 minutes. Season with thyme and mash the potatoes.
Steam the asparagus, carrots and turnips.
Plate harmoniously and drizzle with a little olive oil.
Serve very hot.
PREPARATION
Defrost the hake medallion.
Chop the onion and cut the carrot into regular pieces +/- 2 cm thick.
Place water and olive oil in a pan, bring to the boil and season with salt and pepper.
Steam the hake medallion.
Place the sweet potato with skin on a baking tray with a drizzle of olive oil and rosemary.
Bake in the oven at 180ºC for 20 minutes. Season with thyme and mash the potatoes.
Steam the asparagus, carrots and turnips.
Plate harmoniously and drizzle with a little olive oil.
Serve very hot.
