Crusted Hake and Potato Salad
with charred broccoli
Potato salad is a dish with German origins variations of which are popular across much of Europe. Its creamy nature makes it a great pairing for fattier types of fish such as salmon. Here, tender charred broccoli brings a pleasing green element to the plate.
Tags:
Calorie Smart
•Quick
Allergens:
Milk
•Mustard
•Wheat
•Egg
•Fish
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Paprika
(Contains: Mustard)
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains: Wheat)
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
1 unit(s)
Broccoli
250 grams
Hake
(Contains: Fish)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat19.3 g
of which saturates3.1 g
Carbohydrate74.3 g
of which sugars9.1 g
Protein37.1 g
Salt1.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Cut the potatoes into 2cm chunks (no need to peel).
- When boiling, add the potatoes to the water, lower heat to medium and cook until fork tender (take care not to overcook), 10-15 mins.
- Drain in a colander and return to the pot, off the heat (keep uncovered to allow to cool).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, finely chop the parsley (stalks and all) then pop half into a medium bowl.
- Add the breadcrumbs to the bowl and season with salt and pepper.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Halve, peel and thinly slice the shallot. Halve any larger slices.
3
- Lay the salmon onto a lined baking tray, skin-side down Season lightly with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
- Spread half the mayo over the top of the fish.
- Spoon on the parsley breadcrumb mixture. Use the back of your spoon to firmly press it down.
- Drizzle with a little oil.
NOTE: Swapping to hake? Follow steps as written, replacing salmon with hake where necessary.
4
- Toss the broccoli with salt, pepper and a drizzle of oil.
- Spread out in a single layer around the salmon.
- Pop into the oven and roast until the broccoli is charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
TIP: Use two trays if necessary.
5
- Meanwhile, in a large bowl for the potato salad, mix together the yoghurt, paprika, remaining parsley, remaining mayo and 1 tbsp oil (per 2P).
- Season with a pinch of salt and pepper.
- Add the sliced shallot and drained potatoes to the dressing and toss to coat.
- Season to taste with salt and pepper.
6
- Share spoonfuls of creamy potato salad between plates.
- Serve the charred broccoli alongside.
- Top with the parsley crusted salmon.
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