Hake with Scandi-Style Salad
with potatoes, dill & butter lettuce
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.
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
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
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
