MIREPOIX WITH PRESERVED LEMON AND GARLIC BUTTER HAKE FILLETS
Lockdown day#459🇿🇦 Mirepoix prepped for dinner (with addition of green pepper, heritage carrots and preserved lemon) 🐟
Mirepoix (pronunciation: meer-PWAH) is the aromatic flavour base made by lightly cooking onions, celery, and carrots. … Mirepoix is traditionally used as a flavoring ingredient, which means the vegetables are typically strained out or removed from the final dish before the end of the cooking process. But I’m going to keep my veggies in my dish tonight.
- Mirepoix:
- 1 large red onion
- 1 each yellow, red and purple carrot
- 1 stick of celery
- 1 green pepper
- 2 quarters of Moroccan preserved lemons, do not rinse the salt off (scrape the soft flesh from the skins and keep it for the fish)
- oil for frying
- 1¼ cup Yasmine rice
Cook the Yasmine rise according to the instructions on the packet and keep the cooked rice aside untill needed.
Cut all the vegetables and lemon skin into small cubes.
Fry the veggies in a pan with a little oil for about 15 minutes. It will still be a bit crunchy.
Add the fried vegetables to the cooked rice and gently lift the rice with two forks to distribute the veggies.
Serve with the baked hake.
- Hake:
- 600 g frozen hake fillets skin on (6 to 7 small fillets)
- 3 tablespoons butter melted
- soft flesh from preserved lemons*
- 1 teaspoon crushed garlic
Preheat the oven to 200ºC.
Mix the butter, garlic and lemon together in a cup.
Brush a large enough ovenproof dish with oil.
Place the fillets into the oiled dish and spoon the flavoured butter onto the fillets.
Cover the dish with tin foil and place on the middle rack in the preheated oven.
Bake for 20 minutes, remove the tin foil and bake another 10 minutes.
Serve with the Mirepoix rice.
Note:
The preserved lemons are very salty so I don’t sprinkle salt over the fish.
Recipe and photos: Elsabie Templeton
