Pan-seared cape hake, morogo cream & fresh peas

Pan-seared Cape hake, lemony morogo cream, fresh peas & spring onion oil

People
For 4
Preparation Time
35 minutes
Winery Pairing
Mumm Cordon Rouge

Ingredients

12 raw peeled prawns
1 tablespoon neutral oil
1 pinch fleur de sel
1.2 L homemade or light shrimp broth
2 lemongrass stalks
4 kaffir lime leaves (makrut lime leaves)
3 slices galangal (ginger)
2 mild chili peppers
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
2 tablespoons coconut milk (optional)
80 g fresh shelled peas
80 g thin green asparagus

Finishing touches: lime zest, fresh herbs (cilantro, Thai basil)

Recipe

Preparation steps:

1. Infuse the lemongrass, kaffir lime leaves, galangal, and chili peppers in the hot broth for 15 minutes. Strain.
2. Add the fish sauce, sugar, lime juice, and a dash of coconut milk if desired. Adjust the seasoning.
3. Cut the asparagus into small pieces. Blanch the peas and asparagus for 1 minute in boiling salted water, then cool immediately.
4. Sear the prawns in a hot pan with a drizzle of oil. Cook for 1 minute on each side. Season.
5. Serve in bowls: pour in the hot broth, add the roasted prawns, sprinkle with peas and asparagus, lime zest, and fresh herbs.

Pan-seared Cape hake, lemony morogo cream, fresh peas & spring onion oil

Mumm Cordon Rouge

The peas and sweet lemon bring out the liveliness of the wine. The morogo cream coats the mouth without being heavy.
The spring onion oil adds a clean, vegetal finish. An elegant spring dish, perfectly paired with Mumm Cordon Rouge.

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