Hake in Herby Aioli
with mashed potatoes and roasted carrots
A low and slow roasting technique is employed in this deceptively simple recipe to ensure that the carrots are almost melt-in-your-mouth tender, much like the hake they accompany.
Tags:
Under 650 calories
•Eat Me First
Allergens:
Barley
•Mustard
•Wheat
•Egg
•Fish
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Carrot
3 unit(s)
Potatoes
5 grams
Chives
1 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Lemon
250 grams
Hake
(Contains Fish)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Milk (Optional)
Nutrition Values
Energy (kcal)664 kcal
Energy (kJ)2779 kJ
Fat26.4 g
of which saturates3 g
Carbohydrate81.2 g
of which sugars12.7 g
Dietary Fiber0 g
Protein30.2 g
Cholesterol0 mg
Salt3.38 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
•Potato Masher
•Pot
•Colander
•Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain the potatoes in a colander and return to the pot off the heat.
- Add a knob of butter and a splash of water or milk. Mash until smooth, season with salt and pepper then cover to keep warm.
2
- While the potatoes are boiling, trim the carrots then quarter lengthways (no need to peel).
- Finely chop the chives.
3
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with paprika, salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
4
- Meanwhile, chop the lemon into 4 wedges.
- In a small bowl, combine the aioli, mustard, chopped chives and 1 tbsp lemon juice (double for 4p).
- Season to taste with salt and pepper.
5
- When the carrots have 5 mins left to cook, melt 1 tbsp butter (double for 4p) in a pan over medium-high heat.
- Add the hake and fry, 4-5 mins on each side, or until cooked through. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Season with salt and pepper.
6
- Divide the carrots and mashed potato between plates.
- Plate the hake alongside, drizzling over any buttery juices from the pan.
- Serve the herby aioli sauce on the side with any remaining lemon wedges.
