LANCEWOOD® FISH & CHIPS SHEET PAN · Bake for 30 minutes or until soft. Move to the one corner of...
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4 SERVES/MAKES COOKING TIME: < 60 min COOKING STYLE: Oven LANCEWOOD® FISH & CHIPS SHEET PAN INGREDIENTS: Fish: 4 potatoes, cut into wedges 45 – 60 ml canola oil Salt & freshly ground black pepper to taste 4 hake portions (600 g), skinless, deboned & seasoned to taste 250 ml LANCEWOOD Sauce Delight™ Cheese Sauce 125 ml fresh breadcrumbs 30 ml chives or dill, chopped 45 ml butter, melted 200 g green beans, topped & tailed 45 ml butter, melted Tartare sauce: 250 ml LANCEWOOD® Sour Cream Zest & juice of half a lemon 60 ml gherkins, chopped 30 ml chives, chopped 10 ml sugar 2.5 ml mustard powder Salt & freshly ground black pepper to taste A little milk for thinning sauce if necessary METHOD: Fish: Preheat the oven to 220°C. Toss the potatoes, oil and seasoning together on a baking sheet. Bake for 30 minutes or until soft. Move to the one corner of the pan. Arrange the hake portions on the open side of the pan. Spread cheese sauce over each portion. Mix the breadcrumbs, chives and melted butter together. Scatter the breadcrumb mixture over the cheese sauce. Toss the green beans in the butter and arrange in the remaining open space on the pan. Bake for a further 15 – 20 minutes until the fish is cooked and the potatoes turns golden and crispy. Tartare sauce: Mix the sour cream, zest & lemon juice, gherkins, chives, sugar, mustard powder and seasoning together. Add a little bit of milk to thin it down if necessary. Page 1 of 2
Transcript of LANCEWOOD® FISH & CHIPS SHEET PAN · Bake for 30 minutes or until soft. Move to the one corner of...
4 SERVES/MAKES COOKING TIME:< 60 min COOKING STYLE:
Oven
LANCEWOOD® FISH & CHIPS SHEET PAN
INGREDIENTS:Fish:4 potatoes, cut into wedges45 – 60 ml canola oilSalt & freshly ground black pepper to taste4 hake portions (600 g), skinless, deboned & seasoned to taste250 ml LANCEWOOD Sauce Delight™ Cheese Sauce125 ml fresh breadcrumbs30 ml chives or dill, chopped45 ml butter, melted200 g green beans, topped & tailed45 ml butter, melted
Tartare sauce:250 ml LANCEWOOD® Sour CreamZest & juice of half a lemon60 ml gherkins, chopped30 ml chives, chopped10 ml sugar2.5 ml mustard powderSalt & freshly ground black pepper to tasteA little milk for thinning sauce if necessary
METHOD:
Fish:Preheat the oven to 220°C. Toss the potatoes, oil and seasoning together on a baking sheet. Bake for 30minutes or until soft. Move to the one corner of the pan. Arrange the hake portions on the open side of thepan. Spread cheese sauce over each portion. Mix the breadcrumbs, chives and melted butter together.Scatter the breadcrumb mixture over the cheese sauce. Toss the green beans in the butter and arrange inthe remaining open space on the pan. Bake for a further 15 – 20 minutes until the fish is cooked and thepotatoes turns golden and crispy.
Tartare sauce:Mix the sour cream, zest & lemon juice, gherkins, chives, sugar, mustard powder and seasoning together.Add a little bit of milk to thin it down if necessary.
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Serve the fish with lemon wedges and tartare sauce.
HINTS & TIPS:Use chicken breasts instead of hake.
PRODUCTS USED:
Cheese Sauce
Sour Cream
ENJOY!
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