1 box hake medallions/ 500g hake fillets (with skin on)1 tablespoon oil½ teaspoon Aromat (a South African Spice)1 teaspoon lemon pepper Sauce-60g butter1 tablespoon crushed garlic½ teaspoon ground green chilli½ teaspoon dried mixed herbs½ teaspoon dhana jeeroo powder½ teaspoon Aromat (a South African Spice)2-4 tablespoon lemon juice½ cup fresh cream2 tablespoon flour
1. Heat oil in a frying pan.2. Pat fish dry and season with Aromat (a South African Spice) and lemon pepper.3. Fry on either side till fish is almost done. Remove from pan.4. Now melt butter, add flour and whisk in forming a roux.5. Add in garlic, chillies, herbs, lemon and dhana jeeroo. Braise garlic for few seconds.6. Pour in cream and and whisk till smooth.7. Bring to a gentle boil and simmer till sauce thickens.8. Either add fish to sauce and baste fish with sauce or pour sauce over just before serving. Serve suggestions:Serve with creamed spinach, butternut, savory rice. Or chips and garlic loaf and onion rings.