Recipe For Quinoa Coated Hake Gougons

I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients and I made Quinoa Coated Hake Gougons.

  • fresh spinach
  • fish – fresh or frozen, freshwater or saltwater
  • berries – fresh or frozen
  • cheese – Gruyere or Emmentaler
  • portabello mushrooms
  • quinoa
  • turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

  • Milk/Cream
  • Eggs
  • Flour (or a flour substitute)
  • Lemons
  • Garlic
  • Ginger
  • Chillies
  • Fresh Herbs
  • Dried Herbs
  • Dried Spices
  • Sugar (or a sugar substitute)
  • Butter/margarine
  • Salt
  • Pepper
  • Oil – any of your choice
  • Vinegar
  • Pasta / Noodles / Rice
  • Tinned Tomatoes
  • Tinned Chickpeas
  • Chocolate / Cacao
  • Stock

For starters I decided to do a turnip and spinach soup and my side dish was mushrooms with spinach and gruyere. For my main course I chose hake – a soft white fish that is fished for off the coast in False Bay. These come directly from the company that fishes for them. I have never used quinoa before and so the night before, I made up some to go with our meal. This is a low GI grain with an unusual taste and texture – and Dave loves it. We are quite addicted to Chopped and so I used the the program for my inspiration here. I took the quinoa and ground it up to ‘bread’ the fish with. It added a great texture to this soft fish, and I am going to do this again.

Quinoa Coated Hake Gougons
Quinoa Coated Hake Gougons

Quinoa Coated Hake Gougons
 
Ingredients
  • 60mls flour
  • salt and freshly ground black pepper to season
  • 1 egg, beaten
  • 60mls quinoa
  • 2.5mls coriander seeds
  • 2.5mls salt
  • 1 hake fillet, sliced into goujons
  • 15g butter
  • 15mls olive oil
Method
  1. season the flour
  2. grind the quinoa together with the coriander seeds and the salt
  3. pat dry your fish
  4. set up a breading station and place the fish first into the flour, then into the egg and finally into the quinoa
  5. heat the butter and the oil in a large frying pan
  6. cook the fish one minute per side, skin side down first

 

Click on the links for conversions and notes.

This post has been added in to my 2012 posts while I tidy up my blog
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2 thoughts on “Recipe For Quinoa Coated Hake Gougons

  1. Oh, I do love quinoa as a coating and these look great – thanks Tandy.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Pan-roasted Sesame AsparagusMy Profile

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    1. My pleasure 🙂

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