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European Recipes

Fried Salmon and Greek Style Cheese

Fried Salmon and Greek Style Cheese

Fried Salmon and Greek Style Cheese

with baby potato and pea salad

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A light and refreshing pea salad is a fantastic side to nourishing hake and salty Greek style cheese.

Tags:

Quick

•Protein Rich

Allergens:

Egg

•Mustard

•Fish

•Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

120 grams

Peas

200 grams

Salmon

(Contains: Fish)

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)2890 kJ

Energy (kcal)691 kcal

Fat44.1 g

of which saturates13.3 g

Carbohydrate38 g

of which sugars16.1 g

Dietary Fiber6.9 g

Protein36.5 g

Cholesterol80 mg

Salt4.46 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

•Sieve

Cooking Steps

Boil the Potatoes

1

Boil a pot of salted water.
Halve the potatoes (quarter larger potatoes).
Add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
Add the peas for the final 1-2 mins of cooking time.
Drain in a sieve and set aside.

Cook the Fish

2

Place a large pan over medium-high heat with a drizzle of oil.
Pat the hake dry with kitchen paper. Season with Cajun spice, salt and pepper.
Once hot, cook the fillets in the pan for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Turn over and cook on the other side for a further 4-5 mins.

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.

Assemble the Salad

3

Chop the tomatoes into 2cm chunks and toss with a drizzle of oil.
Season to taste with salt and pepper.
Once the potato and peas have boiled and cooled, toss together with a knob of butter.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the fish between plates and top with the tomatoes and crumbled Greek style cheese.
Drizzle the aioli over the top.
Serve the potato and pea salad alongside.

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