Hake fillet with golden beet and radish salad

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Ingredients

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Imperial

Hake

Beetroot salad

To plate

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 tablespoon 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 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
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