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HAKE BOBOTIE

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Cook: 15 - 20 min. | Servings: 4

HAKE BOBOTIE

This is not a very big dish I would think about 4 big portions.

  • 1 x 450 g pack I&J Deep Water Hake Prime Medallions, microwaved until cooked
  • Spices:
  • 7.5 ml medium curry powder
  • 5 ml turmeric
  • 20 ml white vinegar
  • 5 ml brown sugar
  • 1 large onion, chopped
  • 2 medium Granny Smith apples, peeled and grated
  • salt to taste
  • 45 ml chutney
  • 60 ml seedless raisins (opsional)
  • 3 slices of white or brown bread, cut into even cubes not to big
  • 4 large eggs
  • 100 ml full-cream milk
  • 3 bay leaves

Preheat the oven to 180°C.
Combine the spices, vinegar and sugar. Sauté the onion and apples in butter and oil until the onion becomes translucent. Add the cooked hake and the spice paste mixture.
Bring the contents of the pan to a simmer and cook for 5 minutes. Add the chutney and raisins.
Spread the mixture in a shallow sprayed ovenproof dish.
Pack the bread blocks on top and push a little into the mixture.
Mix the eggs and the milk together and coat all the bread pieces and fish mixture.
Place the bay leaves on top of the egg custard mixture.
Bake for 15 ̶ 20 minutes at 180ºC, or until the custard is set.

Photo’s and tested by Rina Kleinhans

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