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Meat and poultry
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Hake fillet with golden beet and radish salad

by
Simon Rogan
Hake fillet with golden beet and radish salad

PT1H

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Ingredients

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Hake

Beetroot salad

To plate

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Method

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1
To make the beetroot salad, cook the beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutes
2
Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
3
Mix the beetroots with the cider vinegar, 1 tbsp of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper
4
Rinse the hake under cold water and dry on paper towels. Season on both sides
5
Heat 1 tbsp of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side
  • 1 tbsp of rapeseed oil
6
Place a mound of salad in the middle of a plate and position the hake on top
7
Finish by scattering over some fresh watercress and a drizzle of rapeseed oil
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Simon Rogan
Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.

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