Pan-fried hake with cous cous and pickled vegetables
Pan-fried hake with flavorful couscous and tangy pickled vegetables. A delicious and easy recipe from Stir it up Magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Cooking tools:
- Cake ring
- Fish spatula
- Skillet
- Saucepan
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
- Stove
Ingredients
- 1 pint fish stock
- 3 Country Range Star Anise
- 1 Country Range Cinnamon Stick
- 2 tbsp Country Range Olive Oil
- 1/2 tbsp Country Range Olive Oil
- 2 dsp Country Range Sultanas or Raisins
- salt
- pepper
- 2 radish, sliced thinly
- 1 carrot, sliced thinly
- 2 dsp Country Range White Wine Vinegar
- 4 dsp caster sugar
- pinch Country Range Fennel Seed
- pinch sea salt and black pepper
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