Hake Moussaka

This delicately spiced moussaka, with grilled cheese topping is perfect with just a large green salad.

Serves 6+

Hake Moussaka

Serves 6+

This delicately spiced moussaka, with grilled cheese topping is perfect with just a large green salad.

Ingredients

The Steaks

4 Boiled potatoes peeled and thickly sliced
6 long Slices of aubergine, lightly fried to soften
500g Sea Harvest Cape Whiting Steaks

The Cheese Sauce

60 g Butter
60 g Flour
650 ml Milk
A generous grating of fresh nutmeg
50 g Freshly grated parmesan or kefalotgri cheese
2 Eggs beaten

The Tomato Sauce

2 tbsp Olive oil
2 medium Onions, finely chopped
2 Sticks celery, sliced
3 cloves Garlic, crushed
½ tsp (2.5 ml) Ground all spice
½ tsp (2.5 ml) Ground cinnamon
1 tsp (5 ml) Dried oregano
1 kg Ripe tomatoes chopped
2 tbsp (30 ml) Tomato purée
½ cup (125 ml) Dry white wine
Salt and freshly ground black pepper to taste
½ cup (125 ml) Chopped Italian parsley
30 g Freshly grated parmesan cheese

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Method

Wrap the sliced aubergine around each whiting steak.
Heat the oil in a saucepan and add the onion, celery, garlic and cook gently for 5 minutes. Now add the all spice, cinnamon and oregano and cook for 2 minutes, stirring continuously.
Add the tomatoes, tomato purée and white wine and season with salt and pepper and cook till the tomato is slightly reduced and chunky. Stir in the parsley.
Melt the butter in a saucepan and add the flour, stir it in and keep stirring the flour till it bubbles. Don’t let it brown.
Take the saucepan off the heat and stir in the milk, add the nutmeg, return to the heat and cook the sauce, stirring all the time until it thickens, then remove from the heat and stir in the cheese, cool the sauce and then stir in the beaten eggs.
Place the sliced potatoes on the base of an oven-proof dish, top with the whiting rolls and pour over the tomato sauce and top with cheese sauce, sprinkle over the grated parmesan and bake in a pre-heated oven at 180°C for 25 minutes until golden and bubbling.
Serve with a large green salad.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.