Hake with Scandi-Style Salad

Name: Hake with Scandi-Style Salad with potatoes, dill & butter lettuce
Total time: 30 min
Yield: 2
Cuisine: Swedish
Ingredients: 500 g Potatoes; 1 bunch Radish; 1 piece Persian cucumber; 5 g Fresh dill; ½ piece Onion; 2 piece Skin-on hake fillet; 1 head Butter lettuce; 50 milliliters Water; 1 tablespoon Olive oil; 2 teaspoon White wine vinegar; 1 tablespoon [Plant-based] butter; 2 tablespoon Mustard; 1 tablespoon Extra virgin olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with potatoes, dill & butter lettuce

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This Scandi-style salad has all the fresh, vibrant flavours popular in Nordic cuisine! With crisp veggies, tangy dressing and a bit of sweetness, it’s deliciously light and refreshing.

Tags:

Calorie Smart

•Extra Veggies

•Family

•High Protein

Allergens:

Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

½ bunch

Radish

½ piece

Persian cucumber

2.5 g

Fresh dill

(May be present: Selderij)

¼ piece

Onion

1 piece

Skin-on hake fillet

(Contains: Vis)

½ head

Butter lettuce

Not included in your delivery

25 milliliters

Water

½ tablespoon

Olive oil

1 teaspoon

White wine vinegar

½ tablespoon

[Plant-based] butter

1 tablespoon

Mustard

½ tablespoon

Extra virgin olive oil

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2202 kJ

Calories526 kcal

Fat22.9 g

Saturated Fat7.1 g

Carbohydrate51.2 g

Sugar7.3 g

Dietary Fiber10.7 g

Protein28.4 g

Salt1.5 g

Potassium48.1 mg

Calcium8.3 mg

Iron0.1 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

•Casserole with Lid

•Salad Bowl

•Paper Towel

•Tall-Sided Pan

Cooking Steps

Wash the potatoes and cut them into wedges. Transfer to a deep frying pan and add the water (see pantry for amount). Steam for 12 – 15 minutes, covered, then drain if necessary and return to the pan. Drizzle with olive oil and fry the potato wedges for 5 – 7 minutes until done. Season to taste with salt and pepper.

Slice the radish and the cucumber. Finely chop the onion and roughly chop the dill.

Did you know… cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals, so they're a great way to stay hydrated and get your essential nutrients at the same time.

Finely chop the lettuce. In a salad bowl, combine the white wine vinegar, honey and extra virgin olive oil with half of the mustard. Season to taste with salt and pepper, then add the radish, cucumber, lettuce, dill and onion (see Tip). Toss well to combine with the dressing.

Tip: if you don't like raw onion, fry it with the hake instead.

Pat the hake dry with kitchen paper and spread both sides with the rest of the mustard, using your hands or a pastry brush. Season to taste with salt and pepper.

Melt a knob of butter in a frying pan over medium-high heat. Fry the hake for 2 - 3 minutes on its skin, then reduce the heat and flip it over. Fry for 1 - 2 more minutes on the other side. Season to taste with salt and pepper.