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Hake in Creamy Lemon Sauce with Bacon Lardons

Hake in Creamy Lemon Sauce with Bacon Lardons

with baby potatoes, chives, mushrooms & green beans
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Calories
: 
609 kcal
Protein
: 
38.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Vis
  • Melk (inclusief lactose)
  • Selderij
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Baby potatoes

100 g

Green beans

125 g

Mushrooms

½ piece

Red onion

1 piece

Hake fillet

(Contains: Vis)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

2.5 g

Fresh chives

(May be present: Selderij)

¼ piece

Lemon

25 g

Bacon lardons

Not included in your delivery

¼ piece

(Low sodium) mushroom or vegetable stock cube

½ tablespoon

Olive oil

to taste

Salt and pepper

Energy (kJ)2547 kJ
Calories609 kcal
Fat26 g
Saturated Fat11.4 g
Carbohydrate49.5 g
Sugar10.7 g
Dietary Fiber13.2 g
Protein38.6 g
Salt2.7 g
Potassium816.1 mg
Calcium88.8 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prepare
1
  • Boil plenty of water in a pot or saucepan. Wash the baby potatoes and cut them in half, or any larger ones into quarters. Boil the potatoes for 12 - 15 minutes, then drain and set aside.
  • Slice the mushrooms in the meantime.
  • Discard the tips of the green beans and then cut in half.
  • Slice the onion into half-rings.
Fry the vegetables
2
  • Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
  • Fry the bacon with the green beans for 2 - 3 minutes, covered.
  • Add the mushrooms and the onion, then fry for 8 - 10 minutes.
  • Season to taste with salt and pepper.
Fry the fish
3
  • Heat a light drizzle of olive oil in a frying pan over medium-high heat.
  • Fry the fish on its skin for 3 - 4 minutes, then flip and fry for 1 more minute. Remove from the pan and set aside.
  • Add the cream to the same pan, then crumble in the stock cube (see pantry for amount).
  • Bring to the boil and allow to reduce for 2 - 4 minutes.

Did you know... the fish in this recipe contains potassium, a mineral that contributes to normal muscle function.

Serve
4
  • Cut the lemon into wedges. Finely chop the chives.
  • Squeeze 1 lemon wedge per person into the sauce.
  • Serve the baby potatoes on plates with the vegetables and the fish alongside.
  • Top the fish with the sauce and garnish with the chives.

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