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Fresh Fish



A lovely hake dish packed with stunning flavours



Recipes

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Hake Fillet with Golden Beet and Radish Salad

SERVES 4

TIME 1 HOUR

DIFFICULTY = EASY

SHOPPING LIST

4 hake fillets, each weighing 100g  BUY ONLINE  

1 tbsp of rapeseed oil

Salt

Pepper


Beetroot Salad

300g of golden beetroot

1 tbsp of cider vinegar

1 tbsp of rapeseed oil

1 bunch of radishes, trimmed and sliced

2 tbsp of plain yoghurt

3 tbsp of mayonnaise

10g of parsley

5g of fresh mint, chopped

5g of chives, chopped

salt

pepper

To plate

2 tbsp of rapeseed oil

50g of watercress



Method           

To make the beetroot salad, cook the beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutes


Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl

 

Mix the beetroots with the cider vinegar, 1 tablespoon of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper


Rinse the hake under cold water and dry on paper towels. Season on both sides


Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side


Place a mound of salad in the middle of a plate and position the hake on top

 

Finish by scattering over some fresh watercress and a drizzle of rapeseed oil










 



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Downies Fish          40 Low Shore          Whitehills          Aberdeenshire          AB45 2NA          T : 01261 861204          E : info@downiefish.co.uk