BASIL PESTO CRUMBED HAKE MEDALLIONS BY ZORAH BOOLEY
A fun dish that is perfect for the whole family. Created by Zorah Booley!
Hake Medallions 450 g
- 4 Sea Harvest Hake Medallions
- 2 cups basil leaves
- 1/2 cup smoked mozzarella cheese
- 1/2 cup Parmesan cheese/smoked mozzarella cheese
- 1/2 cup olive oil
- 2 cups panko (bread crumbs)
- 2 cups plain flour
- 2 eggs
- Sourdough bread for plating
- 2 cloves garlic
- 1/2 green chilli
Preheat your oven to 200C.
Make sure the Hake Medallions are defrosted and set aside.
In a stand mixer/hand held mixer, combine your basil leaves, ½ Parmesan cheese/smoked mozzarella, garlic, chili and olive oil and blitz until the mixture is beautifully green and combined well.
Once this is done, set the basil pesto aside.
Cut a small slit (2cm wide) across the length of the Hake Medallion, then insert a small cube of smoked mozzarella. Do this for all the hake.
Thereafter, dip the medallions into the flour, then the egg, then the basil pesto and finally the bread crumbs.
Then place the hake onto a baking tray, lined with baking paper, and bake the medallions for 10 minutes on each side, so both side get nice and crispy.
Serve on fresh sourdough and enjoy!