Fruity and Floral French Rosé
Pretty Gorgeous | 75 cl | 2019 | 12%
Created in France's sunny south, this Pretty Gorgeous Rose is super delicate with but a touch of fine acidity, full of lychees, strawberries and violets. It’s great when teamed with plates of pasta, salads and seafood, and also perfect on its own.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Pretty Gorgeous Rosé 19 6/75
Nutritional information
Instructions
Enjoy!
Pop the panko breadcrumbs into a small bowl with the remaining North mild Indian spice mix. Add a drizzle of oil then season with salt and pepper and mix together.
Line a baking tray with baking paper. Pat the hake fillets dry with some kitchen roll and season both sides with salt and pepper. Lay them on the baking paper. Spread half the mayo on the top and sides of the hake pieces (we'll use the rest later), then spoon over the crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after handling raw fish!
Zest the lime and cut into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press). Pop the remaining mayonnaise into a small bowl with the lime zest. Season with salt and pepper and stir together.
About 10 mins before the potatoes are ready, roast the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-12 mins. IMPORTANT: The hake is cooked when opaque all the way through.
While everything cooks, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the green beans and stir fry for 2 mins then add the garlic and remaining mustard seeds, season with salt and pepper and stir fry for 1 minute then add a splash of water, cover with a lid (or some foil) and steam fry until tender, 2-3 mins. Divide the fish, potatoes and green beans between plates. Serve with the limey mayo and lime wedges alongside for squeezing over. Enjoy!