Hake fillet with golden beet and radish salad

Ingredients

Fish & Shellfish

  • 4 hake escalopes, each weighing 100g

Oils & Vinegars

  • 1 tbsp of rapeseed oil
  • 1 tbsp of cider vinegar
  • 1 tbsp of rapeseed oil
  • 2 tbsp of rapeseed oil

Store Cupboard

  • salt
  • pepper
  • 3 tbsp of mayonnaise
  • salt
  • pepper

Fruit & Vegetables

  • 300g of golden beetroot
  • 1 bunch of radishes, trimmed and sliced

Dairy

  • 2 tbsp of plain yoghurt

Salad & Fresh Herbs

  • 10g of parsley
  • 5g of fresh mint, chopped
  • 5g of chives, chopped
  • 50g of watercress