Crumbed Hake Burger
with chips- Fish
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
Ingredients
250 grams
Hake
(Contains: Fish)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
40 grams
Salad Leaves
1 sachet(s)
Italian Herbs
1 unit(s)
Lemon
1 pack(s)
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
400 grams
Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
Zest and cut the lemon into wedges. Put the lemon zest, Italian herbs, breadcrumbs and 1 tbsp oil (double for 4p) for the crumb into a small bowl. Season with salt and pepper, then mix well. Pat the hake with kitchen paper to remove any excess moisture. IMPORTANT: Wash your hands and equipment after handling raw fish.
Lay the hake fillets onto a baking tray lined with parchment paper. Drizzle oil and season with salt and pepper. Divide the breadcrumb mix evenly between the two fillets and press down firmly to keep in place. Bake in the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Toss the salad leaves (keep aside a few for the burger buns) with a drizzle of oil, lemon juice, salt and peper - all to taste.
When the fish has 5 mins left to cook, pop the brioche buns, cut side up, onto a rack into the oven. Toast until golden-brown, 2-3 mins.
TIP: Keep an eye on them so they don't burn!.
Spread aioli onto both halves of the buns. Top the bottom bun with remaining lettuce leaves, crumbed hake and cover with the top bun. Divide burger and chips between plates. Serve salad and any remaining wedges on the side. Enjoy!
