Serves 4
This recipe is delicious. Obviously one can splurge out on salmon or kingklip for a special treat, but hake is very good done this way.
Recipe Category

You will need

1 medium cauliflower, cut into florets
Ina Paarman’s Masala Spice or Vegetable Spice
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 large egg
3 leeks, well washed and thinly sliced with green tops
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) butter
1 T (15 ml) olive oil
600 g (4 portions) fresh hake (stockfish), filleted and skinned
Ina Paarman’s Fish Spice
¼ cup (60 ml) fresh breadcrumbs
2 T (30ml) butter, melted
¼ cup (60 ml) grated cheddar cheese
2 T (30 ml) finely sliced chives


Adjust the oven rack to the middle position and preheat the oven to 200°C. Steam the cauliflower until nearly done. Season lightly with Masala Spice or Vegetable Spice and spoon into the bowl of a food processor. Leave to cool a little. Add the Cheese Sauce and egg and pulse until blended, but still textured.

Sauté the sliced leeks, pre-seasoned with Green Onion Seasoning, in the butter and oil mixture. Dish the softened leeks into a 29 cm x 20 cm ovenproof dish.

Season the fish well, all over, with Fish Spice and arrange on top of the leeks. Keep the fish fillets more or less the same thickness e.g. fold under the thinner tail ends.

Spoon the cauliflower mixture over the fish. Mix the breadcrumbs and butter with the grated cheese and sprinkle over the dish.

Bake for 20 – 25 minutes. Top with chives.