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Dulse and Oat Crusted Hake with Lemon Dill Aioli
A delightful dish featuring flaky hake fillets coated in a crispy crust of nutrient-rich dulse seaweed and oats, served with a zesty lemon and dill aioli, showcasing Ireland's coastal flavors.
🧂 Ainekset
- 600 g Hake Fillets(skinless, boneless)
- 100 g Rolled Oats
- 20 g Dried Dulse Flakes
- 50 g All-Purpose Flour
- 2 large Eggs(beaten)
- 3 tbsp Olive Oil(for frying)
- to taste Salt and Black Pepper
- 150 g Mayonnaise(for aioli)
- 1 clove Garlic(minced, for aioli)
- 15 g Fresh Dill(chopped, for aioli)
- 1 tbsp Lemon Juice(for aioli)
👨🍳 Ohjeet
- 1
Prepare the aioli: In a small bowl, combine mayonnaise, minced garlic, chopped dill, and lemon juice. Season with salt and pepper. Mix well and refrigerate until needed.
💡 Ammattilaisvinkit: Allow the aioli to sit for at least 15 minutes for flavors to meld. - 2
In a shallow dish, combine the rolled oats and dried dulse flakes. Season with salt and pepper.
- 3
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and the oat and dulse mixture in a third.
💡 Ammattilaisvinkit: Using three separate dishes ensures an even coating. - 4
Pat the hake fillets dry with paper towels. Season lightly with salt and pepper.
- 5
Dredge each hake fillet first in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly with the oat and dulse mixture, pressing gently to adhere.
💡 Ammattilaisvinkit: Ensure the entire fillet is covered with the oat and dulse mixture for a crispy crust. - 6
Heat olive oil in a large non-stick skillet over medium-high heat.
⏱️ 2 minutes - 7
Carefully place the crusted hake fillets in the hot skillet. Cook for 4-5 minutes per side, until golden brown and the fish is cooked through and flakes easily.
⏱️ 8-10 minutes💡 Ammattilaisvinkit: Avoid overcrowding the pan; cook in batches if necessary. - 8
Serve the hake fillets immediately with the lemon dill aioli on the side.
💡 Ammattilaisvinkit
- ✓Dulse is a nutrient-rich seaweed found along the Irish coast, adding a unique umami flavor.
- ✓Ensure the oil is hot enough before adding the fish to achieve a crispy crust.
- ✓Hake is a mild white fish that pairs well with the flavors of dulse and dill.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of smoked paprika to the oat and dulse mixture for a smoky note.
- Use other white fish like cod or pollock.
- For a gluten-free option, use gluten-free oats and flour.