Hake Moussaka - Sea Harvest : Sea Harvest
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Hake Moussaka

Serves 4-6

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


Use these products

Cape Whiting Steaks 500 g

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

Method

  1. Wrap the sliced aubergine around each whiting steak.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with a large green salad.

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