Hake Mini-Wraps Recipe

Hake medallions rolled in a camembert and bacon wrap and baked with a hint of brandy for a delicious main meal.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

Serves: 4 (2 adults and 2 children)

Recipe Ingredients

  • 1 box of 6 Prime Hake Medallions
  • 1 lemon, halved and squeezed for its juice
  • 125 ml SPAR cake flour seasoned with salt and pepper
  • dash SPAR olive oil
  • 6 rashers SPAR streaky bacon
  • 125 g box Camembert or Brie cheese, sliced into 6 lengths
  • 1 pack SPAR Freshline spring onions, trimmed and chopped
  • 40 ml brandy

Recipe Method

  1.  Pre-heat oven to 200 ºC. Line up the rashers of bacon on a worktop.
  2. Briefly roll the frozen fish pieces in the lemon juice, and then directly into the seasoned flour to lightly coat them.
  3. Lightly fry the coated fish in a little olive oil just to brown slightly. Remove from the pan, and transfer each piece onto one end of its own bacon rasher. Place a cheese slice on top of each, and roll together, incorporating the bacon as you roll towards its other end. Tuck in the rashers loose end under the already-wrapped bacon, and place down on an oven dish, cheese facing upwards.
  4. Sprinkle the spring onions and brandy, over and around the wrapped fish.
  5. Bake uncovered, for 20 minutes and serve promptly.

Hints & Tips

Use the Camembert +-2 weeks before it's stamped Best-By-Date, so it is still slightly firm for easy slicing and handling.