Hake in Lemon Butter with Scandi-Style Salad
with boiled egg, yogurt-dill dressing & green beansCalories
:
505 kcalProtein
:
36.3g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
High Protein
Extra Veggies
-30% carbs
Allergens:
- Ei
- Melk (inclusief lactose)
- Gluten
- Mosterd
- Soja
- Gerst
- Vis
- Mosterd
- Soja
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Baby potatoes
1 piece
Egg
(Contains: Ei)
150 g
Green beans
½ piece
Red onion
½ piece
Garlic
½ piece
Persian cucumber
5 g
Fresh dill
½ piece
Lemon
40 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
7.5 g
Worcestershire sauce
(Contains: Gluten, Mosterd, Soja, Gerst May be present: Mosterd, Soja)
1 piece
Hake fillet
(Contains: Vis)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2111 kJ
Calories505 kcal
Fat14.8 g
Saturated Fat6.5 g
Carbohydrate49.5 g
Sugar11.3 g
Dietary Fiber14.5 g
Protein36.3 g
Salt1.7 g
Potassium732.8 mg
Calcium184 mg
Iron2.3 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
1
- Boil plenty of salted water in two pots or saucepans.
- Halve the baby potatoes and discard the tips of the green beans.
- Boil the potatoes in one of the pots for 10 minutes, then add the beans and cook for 5 - 7 more minutes, then drain and set aside.
- Boil the egg in the other pot for 6 - 8 minutes, then drain and rinse under cold water.
2
- Slice the onion into thin half-rings and crush or mince the garlic.
- Thinly slice the cucumber and finely chop the dill.
- Zest the lemon, then juice half of it and cut the rest into wedges.
- In a bowl, combine the yogurt with the dill, the lemon zest, the garlic and the Worcestershire sauce. Season to taste with salt and pepper.
3
- Pat the fish dry with kitchen paper and coat with the Sicilian-style herbs, then season with salt and pepper.
- Melt a small knob of butter in a frying pan over medium-high heat. Fry the fish on its skin for 3 minutes, then flip and fry for another 3 minutes.
- Deglaze with the lemon juice.
4
- Transfer the potatoes, the green beans, the onion and the cucumber to a salad bowl. Add the yogurt dressing and toss well to combine, then season to taste with salt and pepper.
- Peel the egg and cut them in half.
- Serve the salad on plates, topped with the fish and the egg.
- Serve with the rest of the lemon wedges.
