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–+ servings

Grilled Hake Strips With Creamy Baby Marrow Bake

by: Braam Botha
Grilled Hake Strips With Creamy Baby Marrow Bake
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5 from 2 votes
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PREP TIME 15 mins
COOK TIME 25 mins
COURSE Main Course
CUISINE American
SERVINGS 4 people

Equipment

Ingredients
  

For The Hake

  • 3220 g Fish, hake, 8/10
  • 40 g Cake flour
  • 30 ml Olive oil
  • 4 g Turmeric
  • 2 g Fine salt

For The Creamy Baby Marrows

  • 280 g Zucchini
  • 30 g Butter
  • 200 ml Cream
  • 2 Eggs 
  • 2 g Lime leaf spice
  • 2 g Coarse pepper
  • 100 g Cheddar cheese

Method
 

For The Hake

  • Heat olive oil in a pan. Season hake with salt & pepper.
  • Dip in flour then fry in hot oil until golden & crisp. 

For The Baby Marrow Bake

  • Combine cream, spices, parmesan cheese & eggs. Whisk until well combined.
  • Cut the baby marrows into thin slices, lengthwise.
  • Layer the sliced baby marrows in a baking dish, top with butter & cream mixture, sprinkle with cheddar.
  • Bake @ 180°C until cooked through.
  • Remove from oven and let cool until the bake has set and can be cut into squares.
Chefs Tips
You can turn the baby marrow bake into finger snacks by slicing the baby marrows into rounds, then layering them in a muffin pan. I’ve catered a few large events where I served the baby marrow bake as finger food, people loved it every time.  
Nutritional Information
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