HAKE BOBOTIE
Serves 4
Ingredients
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
3 slices of white bread, cut into even cubes not to big
4 large eggs
100 ml full-cream milk
3 bay leaves
Method
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 ovenproof dish. Pack the bread blocks on top of the mixture.
Mix the eggs and the milk together and coat all the bread pieces. Pour over the fish mixture.
Place the bay leaves on top of the egg custard mixture.
Bake for 15 ̶ 20 minutes, or until the custard is set.
Foto’s en getoets deur Rina Kleinhans
