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
  • 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
  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


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This post has been added in to my 2012 posts while I tidy up my blog
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