Hake roulade rolled in smoky onion dust served with black rice, turnip puree and drizzled with an asian style black soya reduction

Our Black & White fun continues! Our friends at Sense of Taste have come up with this fabulous creation; making SASSI approved Hake Roulades. Not only does it look sensational, but the taste combinations are incredible! Try it out for yourself!

Recipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef School

Ingredients and methods:

Hake

• 150g per person – portion your hake into 10cm long fillets
• Season with Oryx Desert Salt and Oryx Black Pepper
• Roll the Hake portions (like a roulade) in cling wrap and tie both sides firmly
• Allow the Hake to rest for about 10 min and then poach in cling wrap for about 5 minutes

• Remove from poaching water – and place on oiled oven tray – prick some holes in the cling wrap – this allows the excess water to drain out
• Place rolled hake in cling wrap into the oven – and bake at 180°C for about 5 min – to test the hake should be firm to the touch
• Don’t stress about the cling wrap – it can withstand temperatures of 300°C
• Remove the hake from oven – and gently remove the cling wrap
• Roll the hake in the Smoky Onion Dust
• It is now ready to plate

Turnip Puree

• Work on 2 medium sized turnips per person
• Peel turnips and cut into even chunks
• Add 1 clove of garlic per 2 turnips – chopped
• Place turnips and garlic into a pot with water – cook until turnip is soft
• Drain water – mash and add cream – season with Oryx Desert Salt (no pepper) – as you want to keep white with no black speckles of pepper
• Pass the turnip mixture through a sieve – so that you get a super smooth consistency and puree
• Make sure the turnip puree is hot for plating up

Smoky Onion Dust

• Slice 2 large onions and place on an oven tray – so that there is good space between the onion slices – so not on top of each other
• Mix in 1 teaspoon of finely chopped rosemary
• Season generously with Oryx Smoked Salt
• Bake at 230”C for about an hour – the onions must be totally black and dried out
• Blend the dried baked onions and pass through a sieve
• Taste as you may need to add some more Oryx Smoked Salt

Black Rice

• Cook rice as per instructions on packet
• Once cooked – remember to season with Oryx Desert Salt and Oryx Black Pepper
• Make sure Rice is hot for plating up

Asian Style Black Soya Reduction

• 100ml Soya Sauce
• 100ml Red wine
• 2 tablespoons of Honey
• Juice of 1 orange
• 1 star anise
• 1 stick of cinnamon
• 1 clove
• Put everything into a pot and gently simmer until thickened
• Strain and keep warm for plating up

Now plate up – and if you like you can add some black sesame seeds as part of your garnish.

www.senseoftastechefschool.com