Hake Fillet with Bacon and Creamy Lemon Sauce
with baby potatoes and fried vegetablesCalories
:
629 kcalProtein
:
40.2g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Extra Veggies
-30% carbs
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
This recipe provides 263 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Baby potatoes
100 g
Green beans
25 g
Bacon lardons
125 g
Mushrooms
½ piece
Red onion
1 piece
Skin-on hake fillet
(Contains: Vis)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
2.5 g
Fresh chives
(May be present: Selderij)
¼ piece
Lemon
Not included in your delivery
¼ piece
(Low sodium) mushroom or vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2633 kJ
Calories629 kcal
Fat29.1 g
Saturated Fat12.5 g
Carbohydrate45 g
Sugar10.7 g
Dietary Fiber12.9 g
Protein40.2 g
Salt2.4 g
Trans Fat0.1 g
Potassium749.9 mg
Calcium82.5 mg
Iron1 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
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the baby potatoes. Wash the potatoes and cut them in half, then cook for 15 - 17 minutes or until done. Drain and set aside, covered, to keep warm.
- Discard the tips of the green beans and cut them in half.
- Heat a light drizzle of olive oil in a deep frying pan.
- Fry the bacon and green beans for 2 - 3 minutes, covered, over medium-high heat.
2
- In the meantime, slice the mushrooms. Slice the onion into half rings.
- Add the mushrooms and onion to the pan with the green beans and bacon and fry for 8 - 10 minutes. Season with salt and pepper to taste.
- Heat a light drizzle of olive oil in a frying pan for the fish.
- Transfer the hake filet to the pan and fry on its skin for 3 - 4 minutes. Turn the fish over and fry for 1 more minute. Remove the fish from the pan and cover with aluminium foil to keep warm.
3
- Add the cream to the same frying pan used for the fish and crumble in the stock cube (see pantry for amount).
- Bring the cream to a boil and let it simmer for 2 - 4 minutes over medium heat until it becomes a thick, creamy sauce.
- Cut the lemon into wedges. Finely chop the chives.
- Squeeze 1 lemon wedge per person into the sauce.
4
- Serve the baby potatoes on plates and sprinkle with salt and pepper to taste.
- Serve the vegetables and fish alongside the potatoes.
- Pour the sauce over the fish and garnish with the chives.
