Hake with Scandi-Style Salad
with potatoes, dill & butter lettuce4.0(1,2K)
Calories
:
589 kcalProtein
:
32.8g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Vis
- Mosterd
- Selderij
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ bunch
Radish
½ piece
Persian cucumber
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
¼ piece
Onion
1 piece
Skin-on hake fillet
(Contains: Vis)
½ head
Butter lettuce
½ sachet(s)
Potato seasoning mix
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Not included in your delivery
25 milliliters
Water
1 teaspoon
White wine vinegar
¾ tablespoon
[Plant-based] butter
1 tablespoon
Mustard
½ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2464 kJ
Calories589 kcal
Fat24.3 g
Saturated Fat8.7 g
Carbohydrate61.6 g
Sugar10.9 g
Dietary Fiber8.4 g
Protein32.8 g
Salt1.6 g
Potassium1469.4 mg
Calcium101.5 mg
Iron3.7 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
•Paper Towel
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Wash the potatoes and cut them into wedges. Transfer to a deep frying pan and submerge with water, then boil for 8 minutes.
- Drain the potato wedges, then pat them dry with kitchen paper or a tea towel.
- Meanwhile, slice the radish and the cucumber.
- Finely chop the onion and roughly chop the dill.
2
- Heat a light drizzle of sunflower oil with a small knob of butter in the same pan over medium-high heat.
- Fry the potato wedges for 7 - 10 minutes until evenly golden-brown.
- Stir in the potato seasoning mix and fry for 1 more minute.
- Season to taste with salt and pepper.
3
- Finely chop the lettuce.
- In a salad bowl, combine the white wine vinegar, honey, mustard seeds 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 in the next step instead.
4
- Pat the fish dry with kitchen paper and spread both sides with the rest of the mustard.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the fish for 3 minutes on its skin, then flip and fry for 3 more minutes. Season to taste with salt and pepper.
- Mix the salad with the potatoes and serve on plates. Top with the fish.
