Hake Fillet with Pistou Mashed Potatoes
with cherry tomatoes & spinach
Pistou is a bright, herbaceous Provençal sauce similar to pesto, but made more simply: with just basil, garlic and olive oil. It likely developed through culinary exchange between the Liguria and Provençal regions.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
5 g
Fresh basil
(May be present: Selderij)
1 piece
Skin-on hake fillet
(Contains: Vis)
125 g
Red cherry tomatoes
100 g
Spinach
½ piece
Red onion
½ piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
½ teaspoon
Mustard
½ tablespoon
Balsamic vinegar
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash or peel the potatoes and then cut into rough pieces. Transfer to a pot or saucepan and cover with water.
- Crumble in the stock cube (see pantry for amount). Boil the potatoes for 12 - 15 minutes, covered.
- Add the spinach during the final 2 minutes of cooking, then drain and set aside.
- Chop the onion and crush or mince the garlic. Halve the tomatoes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 1 - 2 minutes (see Tip).
- Add the tomatoes and fry for 3 - 4 minutes.
- Deglaze with the balsamic vinegar and cook for 1 more minute.
- Season to taste with salt and pepper, then set aside.
Tip: if you don't like raw garlic, add it here instead.
- Transfer the garlic and basil to a tall container.
- Add a splash of milk and a drizzle of olive oil, then process with an immersion blender until smooth.
- Shortly before serving, mash the potatoes and spinach with the pistou, the mustard and a knob of butter.
- Season to taste with salt and pepper.
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a 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 3 more minutes.
- Serve the mashed potatoes on plates. Top with the fish and the tomatoes.
