Hake fillet with golden beet and radish salad
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This marvellous hake recipe is from Simon Rogan offers a quite stunning combination of flavours. Hake is a mild, flaky fish with a delicate flavour that is a wonderful alternative to cod. In this recipe, hake fillets are perfectly underpinned by an earthy golden beetroot and radish salad, completing a fantastic taste of the sea.
Ingredients
Hake
- 4 hake escalopes , each weighing 100g
- 1 tbsp of rapeseed oil
- salt
- pepper
Beetroot salad
- 300g of golden beetroot
- 1 tbsp of cider vinegar
- 1 tbsp of rapeseed oil
- 1 bunch of radishes , trimmed and sliced
- 2 tbsp of plain yoghurt
- 3 tbsp of mayonnaise
- 10g of parsley
- 5g of fresh mint , chopped
- 5g of chives , chopped
- salt
- pepper
To plate
- 2 tbsp of rapeseed oil
- 50g of watercress
Method
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
- 300g of golden beetroot
- salt
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 tablespoon of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper
- 1 tbsp of cider vinegar
- 1 tbsp of rapeseed oil
- 1 bunch of radishes
- 2 tbsp of plain yoghurt
- 3 tbsp of mayonnaise
- 10g of parsley
- 5g of fresh mint
- 5g of chives
- salt
- pepper
4
Rinse the hake under cold water and dry on paper towels. Season on both sides
5
Heat 1 tablespoon 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
- 2 tbsp of rapeseed oil
- 50g of watercress
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Hake fillet with golden beet and radish salad
