Culinary Hotline - Luke Dale Roberts

We’re honoured to have one of South Africa’s finest in the kitchen, award-winning chef and restauranteur Luke Dale Roberts!

All recipes by Luke Dale Roberts


200g Fresh Hake Fillet, cleaned
5g Coriander, picked
1 Spring Onion, finely sliced

Nuoc Chum:
60g Fish Sauce
35ml Lime Juice
20ml Brown Rice Vinegar
7g Palm Sugar
3g Garlic (grated)
3g Ginger (grated)
3g Fresh Chilli (deseeded)

4-6 Rice Paper sheets
1 Red Pepper, thinly sliced
1 Yellow Pepper, thinly sliced
50g Bean Sprouts
50g Daikon, julienne
1 Carrot, julienne
10g Basil, picked
10g Coriander, picked
10g Mint, picked
1 head baby cos lettuce, cleaned and leaves removed
1 lemongrass stick
1 lime
250ml Canola Oil

Shallow frying pan, tongs, mixing bowls, chopping board, knife, paper towel, micro grater

How To Make Hake Ceviche, Nuoc Chom Dressing, Fresh Herbs

Hake: Thinly slice the hake into strips. Dice the strips into small cubes for the ceviche. Chop the picked coriander and mix into the hake along with the spring onion. Set aside.
Nuoc Chom: Gently heat the fish sauce, lime juice and palm sugar only until the sugar dissolves. Remove from the heat and allow to cool. Mix the rest of the ingredients together.
Garnish: Heat the canola oil in a shallow frying pan. Allow the oil to heat to around 200C. Using tongs, pick up one rice paper at a time and fry in the hot oil, the rice paper will begin to puff up and turn white. Remove from the oil and allow to drain on paper towel. Repeat with the rest of the rice paper.
Mix the remaining garnish of fresh herbs and veg in a small bowl and dress with the nuoc chom – creating a small salad.

Dress the ceviche in the nuoc chom and plate in the centre of the plate.
Place the mixed salad on top of the ceviche.
Break the rice crisp into pieces and garnish the plate with these. Grate lemongrass and lime zest on top.


180g x 4 fillet portions
50ml Canola Oil
50g Butter
1 sprig Thyme
2 cloves garlic
Salt and Pepper

50ml white wine
50ml white wine vinegar
½ shallot, finely chopped
80ml Cream
200g Butter
1 grapefruit, segmented and cubed
5g Tarragon, chopped


1 fennel bulb, thinly sliced
1 blood orange, segmented
1 celery stick, pick leaves and set aside
3g Dill, picked
30ml Lemon Juice
30ml Olive Oil

Equipment: peeler, non stick pan, small pot, bowl of ice water, offset spatula

How To Make Pan Seared Hake with Grapefruit and Tarragon Sauce

Sauce: Add the white wine, white wine vinegar and shallots into a pot and bring to a boil. Reduce by ¾. Add the cream and allow to reduce by half. Turn down the heat to low and bit by bit start whisking the butter into the sauce base. The sauce should resemble a hollandaise consistency. Remove from the heat and add the grapefruit and tarragon. Season with salt.

Salad: Make a dressing by combining lemon juice and olive oil.
Peel the celery lengthways and place the ribbons into a bowl of ice water along with the celery leaves. Mix together the sliced fennel, orange, celery ribbons, leaves and dill. Dress in the lemon dressing and season with salt.

Hake: Place a non stick pan over a medium heat. Season the hake portion with salt and pepper. Add the canola and once hot place the fish skin side down into the pan. Allow to caramelize. When the fish begins to turn opaque around half way of the portion add the butter, thyme and garlic. Using an offset spatula flip the fish over and allow to cook for a further 30 seconds. Remove the fish from the pan and allow to rest.

Pour the sauce in a circle on the centre of the plate. Place the fish on top and garnish with the fennel salad.


4 sheets Phyllo Pastry
50g Butter, melted

200g Hake fillet, cleaned
20g chopped Dill
½ White Onion, brunoised
2 leeks, cut into quarters lengthways and chopped
1 Garlic Clove, finely chopped
30g Butter
85ml White Wine
300ml Fish Stock
50g Butter, softened – not melted
50g Flour
100g Prawns, cleaned and deveined
75ml Cream
10g Chives, chopped
5g Tarragon, chopped

Mussel Cream:
125ml White Wine
½ White Onion, brunoised
1 garlic clove, finely chopped
30g Butter
2 fresh bay leaves
2 springs Thyme
500ml Fish Stock
250ml Cream
Lemon Juice
5g Chives, Chopped
300g Half Shell Mussels

5g Picked Parsley

Equipment: pastry brush, 2 x small pots, pot lid, spatula, whisk, bowl of ice water

How To Make Hake Phyllo Roulade

Filling: Blanch the prawns in boiling water for 30 seconds and refresh in ice water. Chop into cubes once cooled and set aside. Make a beurre manie by mixing the 50g softened butter together with the flour to form a ‘paste’, set aside.
Melt 30g butter in a small pot. Add the onion and garlic and allow to sweat over a low to medium heat. Once softened add the leeks and to allow to sweat. Then deglaze with the white wine and reduce by a ¼. Now, add the tarragon. Next add the fish stock, and allow the fish stock to reduce by ½. Add the beurre manie and whisk into the sauce. The sauce should start to thicken. Next add the cream, allow to come up to a simmer. Remove from the heat, season with salt and chopped chives. Stir in the chopped prawns. The mixture should be quite thick once cooled.

Preheat the oven to 190C. Portion the hake fillet lengthwise into long strips. Roll the hake portion in the dill, completely coating the fillet. Lay out a sheet of phyllo and brush with the melted butter. Place another sheet on top and repeat with the rest of the phyllo, brushing the final sheet on top. Place the hake coated in dill at the bottom of the sheet. Spread the above mixture across the phyllo leaving a small boarder around the phyllo.

Starting at the hake end, tightly begin to roll the phyllo into a roulade, securing at the end with the clear boarder.

Brush the phyllo in the remaining melted butter and bake at 190C for 7-10 minutes or until golden and crisp.

Mussel Cream: Place the butter in a small pot and allow to melt, add the onion, garlic, bay leaf and thyme and allow to sweat. Once translucent, increase the heat and the mussels and deglaze the pot with the white wine, place the lid on top of the pot. Shake the pot around and allow mussels to steam for 1 minute. Remove the pot from the heat, remove the mussels from the pot and set aside.
Place the pot back on the heat and add the fish stock, reduce down to a light glaze. Add the cream and reduce to a thick sauce. Remove from the heat, add the chives and season with salt and lemon juice.
Remove the mussels from their shells and add them into the velouté.

Slice the roulade and plate each portion upright. Pour the mussel velouté around the roulade and garnish with the mussels and picked parsley.

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