Wellington chef Tyron Adams shares his elegant but simple recipe for a spiced hake roulade with prawns, wasabi mayo and sundried tomato and dill salsa.
You can never go wrong with a seafood starter whether you are hosting pescatarians or meat eaters.
Seafood brings a vibrance that is unmatched to your menu. It is also a healthier option that will be sure to appease any diner.
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- 150g prawns, cleaned and deveined
- 4 hake fillets
- Spices of your preference (Chef Tyron used fish spice, Cajun spice, paprika, lemon zest)
- Mayo (you can make your own or use store-bought mayo)
- Sundried tomato
1. Cut your hake in thick, long strips.
2. Spice your hake pieces, and roll it up using a toothpick to keep its shape.
3. Place your hake in the oven.
4. Once cooked, remove the toothpicks. Your hake should keep its shape.
5. Cook your prawns in a pan with butter.
6. Mix your mayo with a touch of wasabi for wasabi mayo.
7. Chop your sundried tomatoes, onions and dill and mix with oil and vinegar.
Chef’s tips: You can plate and use your elements how you want to. We have served this on risotto as well, but pictured here it was plated on a toasted ciabatta with wasabi mayo then topped with leaves, prawns, caramelised minted pea puree and the salsa.