Steamed Hoki, Parsley, White Wine Sauce
A simple steamed fish brought to life with parsley and white wine sauce matched with sweet potato mash.
Ingredients per serve
Steamed Hoki, Parsley, White Wine Sauce
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€0.0
Method
Hoki fillets
/x
10.0 x
0%
White wine
/ml
150.0 ml
0%
Water
/ml
500.0 ml
0%
CONTINENTAL Professional Gluten Free Potato & Leek Soup Mix 1.7kg
/g
80.0 g
0%
Quick and Easy To Use
Bain Marie Stable
Dill, chopped
/g
10.0 g
0%
KNORR Instant Sweet Potato Mash 4 kg
/g
210.0 g
0%
Steamed Broccolini And Lemon Wedges
/
0.0
0%
Serving Suggestion
CONTINENTAL Professional Instant Mashed Potato 7 kg
/g
210.0 g
0%
/
Method
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Hoki fillets 10.0 x
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White wine 150.0 ml
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Water 500.0 ml
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Dill, chopped 10.0 g
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Steamed Broccolini And Lemon Wedges
Serving Suggestion
Preparation
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Method
- Cook Hoki fillets in combi oven on 20 percentage steam for 10-12 minutes at 160 degree Celsius or until cooked through. Keep warm.
- Meanwhile, simmer wine in a large saucepan and reduce by half.
- Add water and CONTINENTAL Professional Gluten Free Potato & Leek Soup Mix to the pan and bring to the boil, stirring continuously. Simmer for 10 minutes then stir through dill.
- Pour sauce over fish and serve with KNORR Instant Sweet Potato Mash Mix, steamed broccolini and lemon wedges.
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Serving Suggestion
- As an alternative, serve with CONTINENTAL Professional Instant Mashed Potato Mix.
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Tip
- Add some cream or sour cream to the sauce for more flavor.
