Ingredients
Method
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Water 750.0 ml
-
Salt 5.0 g
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Milk 335.0 ml
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Brussel sprouts 700.0 g
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Butter 50.0 g
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Oil 20.0 ml
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Kale 300.0 g
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Zucchini 300.0 g
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Salt
-
Pepper
-
140g Battered Hoki fillets 10.0 x
-
Lemon 250.0 g
-
Dill to garnish
Preparation
-
Method
- In a pot - bring water and salt to the boil. Once boiled remove from heat and add in the milk and KNORR Potato Flakes GF. Whisk until combined, sit for two minutes and then whisk again.
- In a pan heat the butter and oil. Once hot, toss in the veg and sauté until just coloured or veg is soft. Season.
- Deep-fry the Hoki fillets until cooked and golden brown.
- Assemble the dish on a plate and add a wedge of lemon, side of HELLMANN'S Tartare Sauce and dill to garnish.
