Hake in Creamy Spinach Sauce
with potatoes, carrot & fresh herbs4.0(2)
Calories
:
633 kcalProtein
:
27.1g proteinTotal
:
50 minutesDifficulty
:
MediumCalorie Smart
Allergens:
- Melk (inclusief lactose)
- Vis
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1 piece
Carrot
1 piece
Garlic
200 g
Potatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
50 g
Spinach
5 g
Fresh curly parsley & thyme
1 piece
Hake fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Olive oil
100 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2649 kJ
Calories633 kcal
Fat32.3 g
Saturated Fat17.3 g
Carbohydrate61.2 g
Sugar15.1 g
Dietary Fiber9.9 g
Protein27.1 g
Salt1.2 g
Potassium1484.8 mg
Calcium118 mg
Iron1.9 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.
Utensils
•Fryingpan with lid
Cooking Steps
1
- Prepare the stock.
- Chop the onion and thinly slice the carrot. Crush or mince the garlic.
- Wash or peel the potatoes and cut them into quarters.
- Finely chop the parsley.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the potatoes for 20 minutes, covered, tossing regularly.
- Remove the lid and fry for 10 - 15 more minutes, seasoning with salt and pepper.
Air Fryer Option: drizzle the potatoes with oil and fry for 15 - 25 minutes at 200°C. Shake halfway and avoid overcrowding the basket.
3
- Melt a knob of butter in a pot or saucepan over high heat.
- Sear the fish for 2 minutes per side, then remove from the pan and set aside.
4
- Melt another knob of butter in the same pot over medium heat.
- Fry the onion, garlic and carrot for 3 - 4 minutes, then stir in the flour and fry for 1 more minute.
- Deglaze with the stock, then add the sprigs of thyme and mix well.
- Cover with the lid and allow to simmer for 15 - 18 minutes.
5
- Remove the lid and stir in the cream and the spinach, then season to taste with salt and pepper.
- Mix well and return the fish to the pot.
- Allow to reduce for 2 - 4 minutes, uncovered, then remove the thyme.
Did you know... the cream in this recipe contains vitamin A, a nutrient that supports the normal function of the immune system.
6
- Serve the potatoes with everything else alongside.
- Garnish with the parsley to finish.
