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Masala Roasted Hake – Spiced Quinoa and Red Lentil Salad | Sous Vide Recipe

Masala Roasted Hake – Spiced Quinoa and Red Lentil Salad

Masala Roasted Hake – Spiced Quinoa and Red Lentil Salad Recipes Masala, Roasted, Hake, Spiced, Quinoa, Red Lentil, Salad, healthy, easy, dinner, lunch, fish, meaty fish English
  • COOK TIME: 20 Minutes
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 2 portions of hake – trimmed and de-scaled
  • 1 tbsp of masala paste chopped chilli
  • 150g precooked quinoa
  • 100g precooked red lentils
  • 1 tbsp coriander
  • 1 tbsp white onion
  • 3 cherry tomatoes – roughly cut
  • 1 tbsp whole grain mustard
  • 1 tbsp chopped courgette
  • 1 handful of spinach – washed
  • 1 tbsp chopped fennel
  • ½ tsp turmeric
  • ½ lime
  • 1 tbsp of chardonnay vinegar

Method

  1. Set your water bath or circulator to 52°C
  2. Cover the hake in the masala paste, season and vacuum in a pouch
  3. Cook for 20 minutes until firm
  4. For the salad, place a medium sized pan onto a high heat and sauté off the onion, turmeric, broccoli and fennel until soft
  5. Then add the quinoa, tomatoes, coriander, mustard and vinegar and remove from the heat. Season to taste and reserve
  6. Place a medium pan on a high heat, remove the hake from the pouch and pat dry. Place a little oil into the pan, and quickly sear the hake to create a crust on all sides, deglaze with the lime then remove from the pan and rest
  7. Serve with the quinoa and more chopped coriander
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